Ingredients
| 3 squid tubes | |
| 350ml canola oil | |
| 5 cloves garlic | |
| 1 small piece ginger | |
| 1 red chilli plus extra (about ½ chopped chilli) to serve | |
| 6 shallots | |
| 3 tablespoons shrimp paste | |
| 75ml sweet soy sauce | |
| 75ml soy sauce | |
| 50ml rice vinegar | |
| 1 cup rice flour | |
| 1 cup fine semolina | |
| 1 tablespoon paprika | |
| 1 tablespoon roasted peanuts, chopped, to serve | |
| 1 tablespoon spring onion, sliced, to serve |
Serve with Lemon Del Fresca
Instructions
| 1. | Cut the squid open, score the inside in a diamond pattern and cut into 2cm pieces. |
| 2. | To make the XO sauce, heat 100ml of canola oil in a pot until about 170°C. |
| 3. | Blitz the garlic, ginger, chilli and shallots in a blender until very finely chopped. |
| 4. | Carefully add this to the hot oil and fry until golden brown. |
| 5. | Add the shrimp paste, sweet soy sauce, soy sauce, rice vinegar and 50ml water and bring to the boil for 5 minutes. |
| 6. | This sauce can be kept in the fridge for some time in an airtight container. |
| 7. | Mix the rice flour, semolina, paprika and a pinch of salt in a bowl. |
| 8. | Toss in the squid, leaving it in the flour for a few minutes (the flour absorbs the liquid, giving a thicker crunch on cooking). |
| 9. | Heat a seasoned wok or non-stick pan, add the remaining canola oil and heat until very hot, about 170°C. |
| 10. | Fry the squid for about 45 seconds, stirring constantly. |
| 11. | Drain the squid and put into a mixing bowl, then mix in the XO sauce. |
| 12. | Serve garnished with red chilli, chopped peanuts and spring onion. |
Drinks Liisi Havam & Mat Pedley / Food Maurice Montero / Photography Tracie Heasman
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