Salt and pepper squid

Recipe by Bill Granger

Many people claim this as their favourite Asian classic. They also assume it’s something that can be made only by professional chefs in a restaurant. In fact, this is one of the easiest basic recipes you can make. The trick is a light batter and keeping the squid tender by cooking it quickly at a very high temperature. Fish and prawns can also be cooked by the same method.

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• 12 Ingredients
• Serves 4

• 5

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Ingredients

Method

• 180g (11/2 cups) cornfl our
• 170ml (⅔ cup) soda water
• 1 teaspoon sea salt
• 1 teaspoon freshly ground
• black pepper
• light-fl avoured oil, such as
• sunfl ower, for frying
• 500g squid, cleaned, cut into
• 6cm pieces and scored in
• a crisscross pattern
• 1 red chilli, fi nely sliced

• Mix together 120g (1 cup) of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.

• 2.

  Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.

• 3.

  Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.

• 4.

  Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.

Notes

BBQ salmon with lemon and herbs

Barbecued salmon with lemon and herbs

25 Comments

122

Whether you're having a weekend barbie, or planning a more casual Christmas, this salmon recipe could not be simpler.

4:15 To Prep

0:10 To Cook

9 INGREDIENTS

EASY DIFFICULTY

12 SERVINGS

5 AVG RATING (23 Members)

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Super Food Ideas

Super Food Ideas - December 2006 , Page 18
Recipe by Annette Forrest

Photography by Mark O'Meara

• Ingredients
• Nutrition

• 1/2 cup olive oil
• 2 garlic cloves, finely chopped
• 2 lemons, juiced
• 2 tablespoons small capers, drained, chopped
• 1/3 cup dill leaves, finely chopped
• 1 bunch lemon thyme, roughly chopped
• sea salt
• 12 x 180g atlantic salmon fillets, skin on
• lemon wedges, to serve

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• Method
• Notes

1. Step 1
   Combine oil, garlic, 1/3 cup lemon juice, capers, dill and lemon thyme in a large jug. Season with sea salt and pepper. Place salmon, in a single layer, in a large ceramic dish. Pour over half the marinade. Turn salmon over and pour over remaining marinade. Cover. Refrigerate for 2 to 4 hours to marinate. Remove from fridge 30 minutes before cooking.
2. Step 2
   Preheat a greased barbecue plate on medium-high heat. Barbecue salmon, skin side up, for 3 minutes. Turn and barbecue, brushing occasionally with marinade, for 4 to 6 minutes (depending on thickness) or until just cooked through. Serve with lemon wedges.