Subj : Aussie Pub Grub - 02
To   : All
From : Dave Drum
Date : Tue Mar 14 2023 04:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Pepper Baby Squid
 Categories: Seafood, Chilies, Herbs
      Yield: 4 servings
 
    800 g  (28 oz) whole baby squid
    1/4 c  (35 g) corn-flour
      1 tb Fresh ground black pepper
      2 ts Sea salt flakes
           Rice bran oil; to deep-fry
      2    Birdseye chillies; sliced
           - fine
           Coriander leaves; to serve
           Lime cheeks (wedges); to
           - serve
 
  TO PREPARE SQUID: Rinse under cold running water. Gently
  pull tentacles to separate heads from hoods. Remove and
  discard intestines and quills from hoods. Remove and
  discard heads and beaks from tentacles, cutting just
  below eyes so tentacles remain in one piece. Rinse hoods
  and tentacles under cold running water. Pat dry with
  paper towel.
  
  Cut hoods along one side and lay flat. Using a sharp
  knife, make shallow diagonal cuts on inside surface of
  hoods to create a crisscross pattern. Cut into 5cm x 3cm
  pieces. Combine cornflour, pepper and salt in a bowl.
  Dust batches of squid in cornflour mixture, shaking off
  excess.
  
  Add enough oil to a medium pan to reach a depth of 6cm/2
  1/4". Heat on medium-high to 180ºC/360ºF (or until a
  cube of bread turns golden in 30 seconds). Place squid
  in batches into a deep-frying basket. Lower basket into
  oil and deep-fry 2 minutes, until light golden. Drain on
  paper towel.
  
  Divide squid between paper cones or pile onto a large
  platter. Top with chilli and coriander and season with
  pepper. Serve with lime cheeks.
  
  RECIPE FROM: https://www.womensweeklyfood.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "All new": Parts not interchangeable with previous model
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.