Crispy squid with chilli lemongrass dip
- October 2007
- Serves 4-8
- Ready in 35 minutes
Dip deep-fried squid into a Thai-style citrus sauce for an adventurous dinner party starter or main course.
- 19.4g (3g saturated)
- 27.4g (15.3g sugars)
For 4 servings
- 600g fresh small squid, cleaned
- Corn oil, for deep-frying
- 50g plain flour
For the dip
- 2 lemongrass stalks, trimmed and finely diced, plus extra to garnish (optional)
- 4 tbsp granulated sugar
- 1 tsp chilli flakes
- 4 tbsp white wine vinegar
- Rinse the squid bodies inside and out under cold running water, making sure that any sand or gloopy bits are washed away. If necessary, peel away and discard any fine purple-coloured skin from the outside of the body. Cut the bodies into rings. Rinse the tentacles, then dry well with kitchen paper. Cover and set aside.
- For the dip, put the lemongrass in a bowl with the sugar and chilli flakes. Add 8 tablespoons boiling water and stir until the sugar has dissolved. Add the vinegar and divide between 4 or 8 small dipping bowls.
- Half-fill a large saucepan or deep-fat fryer with corn oil and heat to 180°C, or until a bread cube added to the oil turns golden in 1 minute. Line a large tray with kitchen paper.
- Sift the flour into a large bowl and season. Mix in a third of the squid, shaking off the excess flour. Add to the hot oil and fry for 2 minutes or until golden. With a slotted spoon, transfer to the tray and lightly salt. Repeat with the remaining squid.
- Serve on 4-8 plates, each with a bowl of the dipping sauce.
Prepare the ingredients on the morning of serving, and keep the squid chilled.
Rate & review
Or, how about...?
Squid ink tagliatelle with crispy chorizo and sherry
The squid ink in this pasta recipe gives the tagliatelle a black colour and a...
Paprika-battered squid, chunky chips and tartare sauce
This paprika-battered squid recipe is a no-fuss version of fish and chips.