Deep-Fried Squid with Chilli Emulsion

Deep-Fried Squid is much easier to make at home than you might think! Follow this quick and easy recipe to make yourself a chef-worthy meal!

Chilli Emulsion

1 Whole Egg

1 Egg Yolk

1 teaspoon Dijon Mustard

1 teaspoon Roast Garlic Paste

700ml Vegetable Oil

300ml Chilli Oil

2 teaspoons White wine vinegar

Pinch of dried chilli flakes

Juice of 1 Lime

Salt

Freshly ground Pepper

 

Put the egg, egg yolk, white wine vinegar, dijon mustard, roast garlic paste, dried chilli flakes and lime juice in a pouring jug and blend for about one minute with a stick blender until well combined. Then whilst continuously blending start pouring the vegetable oil into the jug in a thin and steady stream and then switch over to the chilli oil, keep pouring the oil in until a thick emulsion forms.

Season to taste with salt and freshly ground pepper.

Szechuan Pickled Cucumber

2 Cucumbers, split in half lengthways, deseeded and sliced diagonally

2 tablespoons Sea Salt

2cm piece of Ginger, peeled and sliced

2 Red Chillies, deseeded and finely sliced

220ml Rice wine vinegar

75g Sugar

1 teaspoon Sambal Oelek

100ml Toasted Sesame Oil

1 tablespoon Szechuan Pepper

3 Whole Dried Red Chillies

Place the cucumbers, ginger and sliced chilli into a large bowl and toss together, put aside. In a separate bowl mix together the vinegar, sugar, sambal oelek and salt until the sugar has dissolved. Set aside until ready to use.

 

Heat the sesame oil in a pan over a medium heat. Add the Szechuan pepper and toast for 10 seconds, add the dried chilli and toast for a further 10 seconds, until the chillies darken slightly.

 

Pour the contents of the frying pan over the cucumbers, and then add the vinegar solution and toss well. Allow to cool at room temperature before covering and refrigerating.

Allow to pickle for 2 hours before serving.

 

Deep-Fried Squid

400g Cleaned Squid

2L Vegetable Oil

200g Tempura Flour

Salt and Pepper

 

Heat the oil in a wide based pot over a high heat.

Toss the squid in the tempura flour and dust off any excess flour.

Once the oil reaches 180˚C, gently drop the squid into the hot oil and gently toss to loosen up. Fry for 1-2 minutes until crispy then remove from the hot oil and drain on kitchen towel before seasoning with salt and freshly ground pepper (for best results don’t fry more than 200g squid at a time).

 


The Recipe was created by Liam Tomlin

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.


Everyone loves Deep fried squid. Everyone also loves our chilli oil

 

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