Chilli Lime Squid
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Chilli Lime Squid
Ingredient
2 large whole squid (if you don’t want to clean them yourself 250g squid tubes)
150g Plain Flour
1 tbs chilli flakes
½ tsp sea salt flakes, plus extra for seasoning
½ cup mayonnaise
1 tbs Dijon mustard
1 lime, juice and zest
1 tsp hot sauce
150g Chinese cabbage, finely shredded
1 red onion, thinly sliced
2 radishes, thinly sliced
1 tbs sesame oil
1 tbs rice wine vinegar
Oil for deep frying
Method
Gut the squid, clean off the membrane and any guts. Trim the squid open into one large sheet, scrape out any remaining guts. Crosshatch by cutting halfway into the squid but not the entire way through. Cut the other way to make a diamond pattern.
In a bowl combine the flour, chilli flakes, sea salt and lime zest, mix through evenly
Heat oil to 180 deg C.
Dust the squid in flour and ensure to tap off any extra flour. Drop the squid into oil and fry in batches until golden and crunchy, season with salt as soon as the squid comes out of the oil. Repeat the process until cooked.
In a bowl mix together the mayo, Dijon mustard, lime juice and hot sauce.
In a bowl combine the cabbage, onion, radish, sesame oil, vinegar and a pinch of salt, mix together.
Serve Squid with the mayo on the side.
Recipe by Michael Weldon
