SAUCY BOYS SQUID, XO SAUCE, PEANUT, SPRING ONION & CHILLI

Drinks Liisi Havam & Mat Pedley / Food Maurice Montero / Photography Tracie Heasman

	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

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.