Crispy Squid With Homemade Sweet Chilli Sauce
Recipe by Jamie Oliver - MADE GLUTEN FREE
Serves 4
Ingredients
Crispy Squid
- 20 large squid
- 2 limes
- 100g rice flour (you can use plain gluten free flour, but I find that rice flour works better)
- salt and pepper, to taste
- parsley
- 1 lemon, cut into wedges
Sweet Chilli Sauce
- 6 x chillies
- 1 garlic clove
- 200g caster sugar
- a dash of white wine vinegar
- cornflour, to dust
Method
Sweet Chilli Sauce
- Finely chop the chillies, then peel and chop garlic.
- Put the sugar and 1 cup of cold water into a saucepan on a high heat and bring to the boil. Then reduce the heat to a simmer.
- Add the chillies, garlic and a pinch of salt, along with a splash of white wine vinegar.
- Cook over a low heat for about 15 minutes or until it coats the back of a spoon.
- You can either whiz this in a food processor or leave as it is.
Crispy Squid
- Heat the deep fat fryer to 180C.
- Wash and pat dry the squid. Slice the tubes and scar the surface with a criss cross pattern.
- Put the prepared squid onto a plate and grate over the zest of two limes and squeeze over juice and toss.
- Put the corn flour onto a plate with salt and pepper and then coat the squid.
- Carefully lower the squid into the batter and then into the deep fat fryer for about 3-4 mins.
- Remove onto kitchen paper to drain excess oil.
- Serve with lemon, parsley and the sweet chill sauce.
*Any sauce not used can be kept for up to 2 months in sterilised jars.
