Crispy Squid With Homemade Sweet Chilli Sauce

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.

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