Ingredients
300g squid tubes, cleaned
200g cornflour
1 tbsp salt
1 tsp five-spice powder
1 tsp ground white pepper
500ml sunflower oil
2 spring onions, finely chopped
2 bird’s eye chillies, deseeded and finely
chopped
1 clove of garlic, finely chopped
100g watercress
100g baby spinach
1 red pepper
1 lime
100ml white wine vinegar
50g caster sugar
Method
Cut the squid into thin rings. Place the cornflour in a small bowl and mix in the salt, five-spice and pepper. Toss the squid in the cornflour to coat lightly. Heat the oil in a small, heavy-based pan or wok until it is about to smoke, and then cook the squid for 2-3 minutes. Remove the squid from the oil with a slotted spoon and drain on paper towel. Transfer to a serving platter, Fry the spring onions, chillies and finely chopped garlic in hot oil in a saucepan for 30 seconds. Drain all oil away. Scatter the spring onion and chilli mixture over the squid and serve immediately.
Watercress and chargrilled pepper salad
Wash leaves and dry. Cut pepper in half and remove seeds and pith. Blacken skin under grill. Scrape away all the blacken skin and cut into thin strips. Add to the leaves.
For the dressing add the juice of the lime and the vinegar and lime skin and sugar and bring to the boil. Simmer for 5 minutes until the liquid has reduced a little. Add the dressing to the leaves and pepper. This salad will be served with the plated squid.
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