Recipes
Spicy salt and pepper squid
Serves
INGREDIENTS
15 small dried chillies, coarsely chopped L cup sea salt
3 tablespoons Sichuaun peppercorns
2 tablespoon white peppercorns
400g rice flour (substitute with plain or cornflour)
1.5kg medium whole squid, cleaned and peeled 3 egg whites
Finely sliced red chilli, lime wedges and coriander to serve
METHOD
1.Place chillies, sea salt, Sichuaun and white peppercorns into a large frying pan and heat over medium heat for
5 minutes or until spices are fragrant and crackling. Remove and cool completely.
2.Grind cooled spices in a spice grinder or pestle and mortar until finely ground. Place flour and spices into a large snap lock bag, mix well and set aside.
3.Clean squid by removing innards and cutting off legs. Peel off skin and flap and cut open tube to expose inside flesh. Wash well and dry with paper towel.
4.Score inside of tube closely in a
5.Fill deep fryer with 4 litres of oil. Set deep fryer to CALAMARI/FRESH setting
6.Dip a small batch of squid into egg white and toss through flour mix.
7.Shake off excess flour and place into base of wire basket. Lower basket and PRESS start timer.
8.Drain on paper towel and repeat with remaining squid, eggs and flour.
Serve hot with sliced red chilli, lime wedges and fresh coriander sprigs.
Sesame Prawn toasts
Makes 24
INGREDIENTS
300g peeled green prawns
1 green onion, sliced
1cm piece ginger, finely grated 1 tablespoon Shaoxing wine
1 teaspoon sesame oil Pinch white pepper and salt 1 egg white
2 teaspoons corn flour
12 slices white day old bread, crusts removed
½cup sesame seeds Hot chilli sauce to serve
METHOD
1.Place prawns, green onion, ginger, Shaoxing wine, sesame oil, seasonings, egg and corn flour into the bowl of a food processor and pulse until it forms a smooth paste. Set aside.
2.Cut each slice in half into 2 triangles and spread prawn filling over evenly, making sure to reach the edges of the bread.
3.Dip each triangle, prawn side down, into sesame seeds to coat and set aside.
4.Fill deep fryer with 4 litres of oil. Preheat to 180°C. Line a baking tray with paper towel.
5.Deep fry
1 minute each side. Drain and repeat with remaining bread, making sure to reheat the oil between each batch.
Serve prawn toast with hot chilli sauce.
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