This tasty squid recipe contains only a few ingredients, making it easy to shop for and also very easy to cook. It’s ready quickly too!
Use baby squid for this recipe, as it’s much more tender. This dish is crispy on the outside but soft on the inside. Just make sure not to overcook, as this can make the tubes dry and rubbery.
You will need:
- 500 g baby squid
- 200 g cornflour, seasoned with ½ tsp salt and ½ tsp pepper
- 3 garlic cloves
- 1 fresh red chilli
- 2 spring onions, finely sliced
- vegetable oil, for frying
- ¼ tsp salt
- ½ tsp black pepper
Begin by finely chopping and slicing your spring onions, chillies and garlic.
For your squid, make sure it is cleaned and that all quills are removed. Your fishmonger will be able to do this for you. Wash the squid tubes in water, then take a sharp knife and slice them open. Lay them flat on your chopping board, and make a diagonal criss cross paterrn on the squid, which will help them to curl up in to a nice shape as they cook.
Place the criss crossed tubes in a mixing bowl and add the cornflour, salt and pepper. Cover the opening of the bowl with a plate and give it a good shake so that each tube is completely covered.
Rub the cornflour in to the squid tubes with your fingers until each piece is dry and separated. You might need to add a little more cornflour to make sure each tube is well coated.
Take a large pot, woke or deep fat fryer and fill it half way with vegetable oil. Heat the oil to 180°C (350°F) and then begin frying the squid pieces in small batches. Fry each batch for 2 to 3 minutes, until they are golden brown on the outside. Once fried, remove the pieces with a slotted spoon and place them on some kitchen roll to absorb any excess fat.
An another pan, stir fry the garlic, chilli, salt and pepper in 1 tbsp of oil. Add the squid and continue to stir fry for a minute or two.
Plate up your dish and sprinkle over the spring onions just before serving.