• Aussie Pub Grub - 02

    From Dave Drum@1:3634/12 to All on Mon Mar 13 11:06:00 2023
    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

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