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Salad of Crisp-Fried South Coast Squid & Spring Onions in Sweet Chilli Sauce

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Preparation Time: 35 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 594 times
Ingredients:
 125 gm(s) demerara sugar
 2 tbsp(s) red wine vinegar
 0.5 - 1 tsp(s) dried chilli flakes
 2 tsp(s) lime juice
 2 tsp(s) palm sugar
  salt
 2 spring onions, diagonally sliced
 1 medium red onion, thinly sliced
  small bunch of rocket leaves
  small bunch of bull's blood leaves or baby chard
 2 tbsp(s) cornflour
 0.5 tsp(s) ground coriander
 0.5 tsp(s) chilli powder
 0.5 tsp(s) toasted cumin seeds
 3 large squid, cleaned & tentacles kept, bodies cut into 1cm thick rings
  vegetable oil for deep-frying
  mixed micro salad leaves, or mustard cress mixed with coriander leaves
By Atul Kochhar in Great British Food magazine Issue 14, June - July 2010
Cooking Steps:
To make the sauce, top the demerara sugar into a heavy-based saucepan, mix in 2-3 tbsp cold water, and let it stand for 2 minutes (this helps dissolve the sugar). Heat slowly, then bubble until lightly caramelised. Remove from the hob and slowly stir in 4 tbsp water.

Return to the heat, add the vinegar and bring to a simmer. Stir in the chilli flakes, lime juice, palm sugar and salt and simmer for 10-20 minutes until it's a dipping consistency. Remove from the heat and leave to cool to room temperature.

Mix all the spring onions, red onion and leaves together and keep them wrapped in a wet cloth or damp kitchen paper in the fridge until required.

For the squid, stir the cornflour and spices together in a bowl, then mix in 5-6 tbsp water to make a batter. Add the pieces of squid and toss in the mixture to coat. Set aside for 10 minutes.

Heat the oil in a deep-fat fryer to about 180c. Deep-fry the squid in batches for 3-4 minutes or until golden and crisp, reheating the oil in between each batch.

Remove the squid with a slotted spoon and drain on kitchen paper.

Gently toss the fried squid with the salad, drizzle 2 tbsp of the chilli sauce on top and lightly mix.

Place in a loose arrangement on each plate. Garnish with the mixed micro leaves and serve immediately.

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