Crispy Fried Squid With Noodles and Peanut Broth
"Got this recipe from the Sunday Telegraph chef David Braim about 10 years ago and have cooked it heaps of times. Is absolutely beautiful if the squid is not overcooked."
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1⁄2 onion, diced
- 1 stalk lemongrass, finely chopped
- 1 tablespoon ginger, finely grated
- 1 cup chicken stock
- 4 tablespoons satay sauce
- 1 tablespoon low sodium soy sauce
- 400 g fresh squid, tubes
- 2 limes
- 1 cup cornflour, for dusting
- vegetable oil, for shallow frying
- 125 g rice vermicelli
- 1 bunch watercress
- 1 tablespoon sesame oil
directions
- Method for Sauce.
- Heat oil in a frypan, sauté onion, lemongrass and ginger for one minute.
- Add stock, satay and soy sauce and simmer for two minutes. (You may add a little crushed chilli at this stage if you want).
- Keep sauce warm while preparing the other ingredients.
- Method for Squid.
- Clean whole squid, slit open and place whole piece flat- inside facing up.
- Score flesh with the tip of a sharp knife in a trellis pattern, making incisions about 1cm apart.
- Cut flesh in half and slice into 3cm thick pieces.
- Toss pieces in lime juice, then in cornflour.
- Heat oil until very hot and drop squid in, frying for two minutes only. It will curl up.
- Remove and drain on kitchen paper.
- Place aside and keep warm until ready to serve.
- Method for noodles.
- Blanch watercress in rapidly boiling salted water for 30 seconds.
- Cook noodles according to packet directions.
- Drain and toss both in wok or frypan with sesame oil until well coated.
- To Serve.
- Place a mound of noodles in the centre of a plate.
- Spoon sauce around outside and arrange squid on top.
- Garnish with fresh watercress if desired.
- Serve immediately to ensure squid remains crispy.
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