Cooking Instructions
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Step 1
To make the dressing, put
Green Peppercorns (2 Tbsp)
,
Red Chili Pepper (1)
,
Fresh Ginger (1/3 in)
,
Fish Sauce (3 Tbsp)
,
Rice Vinegar (3 Tbsp)
,
Caster Sugar (1/3 cup)
,
Soy Sauce (1/2 Tbsp)
,
Lime (1)
, and
Water (1/2 cup)
in a small pan. Let it simmer, stirring until the sugar has dissolved and the mixture has thickened. Leave to cool slightly.
Step 2
Using a sharp knife, slice the
Squid (4)
tube into 1cm thick rings. Place in a bowl and squeeze juice from the
Lime (1)
over the top, season well with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and leave to cure for 2 minutes.
Step 3
Heat plenty of
Vegetable Oil (as needed)
in a large saucepan or deep fryer to 350 degrees F (180 degrees C).
Step 4
Dry the squid thoroughly with paper towels, then toss with
Corn Flour (3 Tbsp)
. Shake off the excess and deep-fry in batches for 2 minutes, or until golden and crisp. Once done, drain on a paper towel-lined plate.
Step 5
Plate up the rings and drizzle the dressing over the top, place a slice of
Limes (4 slices)
on the side, and
Fresh Cilantro (to taste)
for garnish. Serve immediately while still warm.
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