Method
Step 1: First, clean and score the squid (see step-by-step guide below).
Step 2: In a large bowl, combine flours, salt, chilli powder and Sichuan pepper. Add squid and toss to coat, shaking off any excess flour.
Step 3: Heat oil in a hot wok until surface seems to shimmer slightly. Add half the squid and deep-fry for about 1½ minutes or until just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat process with remaining squid.
Step 4: Arrange chilled lettuce cups on a platter and top with squid. Serve immediately with lime halves and fresh herbs.
How to clean and score squid
Step 1: Gently pull the head and tentacles away from the body and discard the entrails.
Step 2: Cut the tentacles from the head just below the eyes. Reserve the tentacles and discard the head.
CHILLI SALT & PEPPER SQUID WITH FRESH LIME
Serve : Serves 4 as a starter
Ingredients 1. 500g squid 2. 1 ½ tbsp cornflour 3. 1 ½ tbsp plain flour 4. 2 tsp sea salt 5.
1 tsp chilli powder
6. 1 tsp crushed Sichuan peppercorns 7. 8. 9.
vegetable oil for deep-frying
4 small iceberg lettuce leaves, chilled 2 limes, halved
10. handful coriander sprigs 11. handful mint leaves
Step 3: Remove and discard the fine, purplish-black membrane from the body. Step 4: Trim the side "wings" from the body and set aside.
Step 5: Pull out the clear "backbone" (quill) from inside the body, then rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
Step 6: Cut squid down the centre so that it will open out flat.
Step 7: Using a sharp knife, score shallow diagonal cuts in a crisscross pattern on the inside surface, taking care not to cut right through the squid. Scoring squid makes it curl on contact with hot oil, while also allowing flavours to penetrate into the squid.
Step 8: Cut the scored squid in half and then into four-centimetre strips..
Step 9: Trim the reserved "wings", then cut in half.
Method
Step 1: Remove stems from eggplants and cut into one-centimetre slices on the diagonal.
Step 2: Heat two tablespoons of the peanut oil in a hot wok until the surface seems to shimmer slightly. Add eggplant and stir-fry for about 2½ minutes, being careful not to let it burn.
Ingredients
STIR-FRIED EGGPLANT WITH CHILLI & GINGER
1. 400g Japanese eggplants 2. 3 tbsp peanut oil 3. 5cm piece ginger, finely sliced 4.
5. ¼ cup shao hsing wine 6. 1 tbsp brown sugar 7. 2 tbsp malt vinegar 8.
1 tbsp light soy sauce
9. 1 tsp sesame oil 10. 1 large red chilli, finely sliced lengthways
3 garlic cloves, roughly crushed
Step 3: Add remaining peanut oil to wok with ginger and garlic and stir-fry for one minute.
Step 4: Add shao hsing wine and sugar and stir-fry for one minute. Add remaining ingredients and stir-fry for a further minute. Serve immediately.
This rich and intensely flavoured dish makes a great accompaniment to a more delicately flavoured dish such as steamed snapper with ginger and shallots, or alongside fried rice for a simple and quick meal. You can substitute a splash of leftover red or white wine for the shao hsing – a hint of alcohol adds depth and character.
55 I INDIAN MIRROR JAN 2018
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