Ingredients

Ingredients For the squid

• vegetable oil, for deep frying

• 400g/14¼oz whole squid, cleaned quills, ink sack and beak removed, tentacles and body separated

• 150g/5¼oz cornflour

• 12 prawns, shells removed, de-veined

For the dressing

• 2 tsp fish sauce

• 2 tbsp rice wine vinegar

• pinch cayenne pepper

• pinch caster sugar

For the salad

• 1 head Chinese cabbage, finely sliced

• 1 carrot, finely sliced

• 3 spring onions, finely sliced diagonally

• 8 salad radishes, finely sliced

• few sprigs fresh coriander

For the garnish

• 1 tbsp vegetable oil

• ½ red pepper, finely chopped

• 2 spring onions, finely sliced

• 2 red chillies, seeds removed, finely sliced

For the Asian-style aïoli

• 2 free-range egg yolks

• dash fish sauce

• dash rice wine vinegar

• 2 garlic cloves, crushed to a paste

• 300ml/10½fl oz vegetable oil

• 100ml/3½fl oz light olive oil

For the chilli sauce

• 1 tbsp vegetable oil

• 2 garlic cloves, finely chopped

• 1cm/½in fresh root ginger, peeled and finely chopped

• 100g/10½oz caster sugar

• 1 red chilli, sliced into rings

• 100ml/10½fl oz ready-made sweet chilli sauce

• 100ml/10½fl oz ready-made hot chilli sauce

Description

Recipe Uses Vegetable Oil, For Deep Frying, 400g/14¼oz Whole Squid, Cleaned Quills, Ink Sack And Beak Removed, Tentacles And Body Separated,...

View Full Recipe