CRISPY SQUID & DIPPING SAUCE

by Jo Pratt

CRISPY SQUID & DIPPING SAUCE
Crispy Squid is a very popular dish on the menu at The Gorgeous Kitchen and we’ve recently added a smaller version to our children’s menu, which is going down a treat. Of course you don’t have to plan a flight from Heathrow to taste it, as here’s the recipe for you to make it yourself at home. It’s really quick to prepare and cook, and you can easily buy ready cleaned squid (fresh or frozen) from fishmongers or larger supermarkets. Both larger squid tubes or the baby squid can be used, and you could even throw a few prawns in there too. At the restaurant we serve with a Lime and Chilli dip on the main menu (and a choice of dips for kids). For convenience you can serve yours at home with a bought sweet chilli dipping sauce, however you might also like to give the below dip recipes a try too. Enjoy!



CRISPY SQUID

SERVES 4

• 400g squid, cleaned
• 100g cornflour
• 100g plain flour
• 1 tsp salt
• 200ml milk
• sunflower or groundnut oil for frying
• lime wedges
• choice of dipping sauce (Lime Mayonnaise, Sweet Chilli, Satay… see recipes)

  • Wash and pat dry the squid. Slice the tubes horizontally into rings or slice in half lengthways and lightly score the inside in a crisscross pattern before cutting into smaller bite size pieces. If using baby squid, you may also have the tentacles, which can be left whole.
  • Put the squid into a bowl and pour over the milk.
  • Put the cornflour, flour and salt in a shallow bowl and mix to combine.
  • Pour some oil into a large pan until the pan is no more than a third full. Place over a medium heat and let the oil warm up.
  • Totest that the oil is ready, place a small piece of bread in the pan – it should sizzle when it touches the oil. It needs to reach about 180°C.
  • Remove a handful of squid from the milk, and toss around in the flour mixture, to coat. Shake off excess flour and gently drop individual pieces of squid into the oil. Fry for about 3 minutes until the coating is crisp and lightly golden. Remove with a slotted spoon and place on kitchen paper. Repeat with the remaining squid.
  • Serve straight away with dipping sauces of your choices and wedges of lime to squeeze over.

SWEET CHILLI DIP
• ½ tsp cornflour
• 1 red chilli, finely chopped
• 85ml white wine vinegar
• 175g caster sugar
• 2 tsp fish sauce
• ½ garlic clove
• 1 tbsp finely chopped ginger

Mix the cornflour into 25ml water to dissolve. Set aside. Put all of the remaining ingredients into a small saucepan and bring to the boil. Whisk in the cornflour solution and boil for 2 minutes. Set aside to cool.

SATAY DIP
• 150g peanut butter (crunchy or smooth)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated ginger
• pinch dried chilli flakes (optional)
• 1 clove garlic, crushed
• 1 tsp Thai fish sauce
• ½ tbsp sunflower oil
• 150ml coconut milk
• squeeze lime juice

Blend together all of the ingredients until smooth and spoon into dipping bowls.

LIME MAYONNAISE
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt
• squeeze of fresh lime
• lime zest

Simply mix together the mayonnaise, yogurt and lime juice. Spoon into dipping bowls and scatter with lime zest.