800g cleaned baby squid, including the tentacles
1⁄3 cup cornflour
2 teaspoon NoMU Oriental Salt
1 handful coriander leaves, finely chopped
2 spring onions, finely sliced
4cm piece of ginger, grated or finely diced
1 large red chilli, finely sliced
2 large cloves garlic, finely diced
½ teaspoon Just Salt
Vegetable oil for deep frying
oriental greens to serve
fresh lemon or lime to serve
Clean the squid and pat dry with kitchen paper.
Slice thinly and place into a bowl with cornflour
and 1 teaspoon of oriental salt and mix carefully
so that the squids are completely coated. Pour the
vegetable oil into a deep pan or wok and allow to
heat. The oil should be shimmering slightly. Shake
off any excess flour and deep fry the squid in two
batches until golden and crispy. Remove and drain
on kitchen paper. Set aside. Pour off all but one
tablespoon of oil from the wok and add the spring
onion, ginger, chilli and garlic and stir fry for
a minute. Add the squid, remaining oriental salt
and stir fry for 30 seconds, tossing to combine
all of the flavours.
Arrange leaves in a bowl and top with the squid.
Serve immediately with wedges of fresh lime and
extra oriental salt to taste.
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