Squid Recipes

[fishingvic]

Post your favourite Squid Recipes here.

[the fisherman's wife]

“This is really easy to do. The saltiness is great paired with a splash of heat, fish sauce and fresh lime.” - Neil Perry



Serves 4

Cooking Time Prep time 1 hour, cook 10 mins

For deep-frying: vegetable oil
2 tsp fish sauce
1 tbsp cornflour, to bind
500 gm (about 6) baby or bottle squid tubes, scored in a 5cm-crisscross pattern
To serve: fried golden shallots and garlic (see note), and a lime cheek

Tomato nahm jim
2 cloves of garlic, coarsely chopped
2 coriander roots, washed and coarsely chopped
1 each of long red and green chillies, seeds removed, coarsely chopped
6 ripe cherry tomatoes, coarsely chopped
1-2 small green chillies, thinly sliced
2 small red shallots, thinly sliced
2 tbsp light palm sugar, finely crushed
2 tbsp fish sauce
60 ml (¼ cup) lime juice, or to taste
Sichuan flour mix
10 gm (1 tbsp) Sichuan peppercorns
100 gm (2/3 cup) cornflour


1 For tomato nahm jim, combine garlic and coriander root in a mortar and, using a pestle, pound to a coarse paste. Add long chillies and pound to a fine paste. Add tomatoes and pound until just pulped, then add green chilli, shallot, palm sugar, fish sauce and lime juice and stir to dissolve. Check hot, salty, sour and sweet flavours are balanced, adjust as necessary. Makes about 1/3 cup.
2 For Sichuan flour mix, toast peppercorns in a frying pan over medium heat for 2 minutes or until aromatic, then finely grind using a mortar and pestle. Sift through a fine sieve, discarding husks. Combine pepper, cornflour and 3 tsp fine sea salt in a bowl. Check seasoning and adjust as necessary.
3 Heat oil in a deep-fryer or large wok to 180C. Whisk fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly, then drain well. Set aside 2 tbsp flour mix and toss squid lightly in remaining flour, shaking off excess, then deep-fry, in batches, for 2 minutes or until golden.
4 To serve, dust squid with reserved flour mix and arrange on a plate. Serve, scattered with fried shallot and garlic with tomato nahm jim and lime cheeks to the side.

Note Fried golden shallots and garlic are available from Asian grocers.

[habiby2u]

That sounds ridiculously good!

My fav so far is really simple...

1kg calamari cut into rings or scored strips
1cup Self raising flour
Salt and Pepper
half a cup of bread crumbs (coarse if you can find it - i make mine by re- baking Italian bread)
Butter
1 egg
Dash of Milk


Add flour, salt, pepper and bread crumbs and mix well. Pour into a plastic bag.
get a bowl and whisk egg and milk.
Dip calamari in egg mix, then drop into plastic bag with flour mix.
after about 5 -10 rings/strips, shake the bag until evenly coated.

Get a saucepan and melt a knob of butter, add coated rings and cook until golden brown.

serve with fresh green salad with balsamic vinegar dressing.