Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
VIETNAMESE · SEAFOOD
Salt & pepper squid
Ingredients
2
Corn Flour85g
Plain Flour85g
Black Pepper2 tsp
Szechuan Peppercorns2 tsp
Sunflower OilFor frying
Squid400g
Spring OnionsSliced
Green ChilliSliced
Red Chilli1 chopped
Cucumber1/2
Red Onions1 chopped
Rice Vinegar100 ml
Caster Sugar1 tablespoon
Fish Sauce2 tsp
Method
step 1 To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with. step 2 Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Recipe data: TheMealDB · Powered by Bee Solutions
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