Salt and Pepper Squid

Need

• The squid

• 500 Grams fresh squid rings or tubes cut into strips
• 1 Tablespoon shaoxing wine
• 1/2 Teaspoon sesame oil
• 1/2 Cup plain flour BUY
• 1/2 Cup semolina
• 1/2 Cup coarse polenta
• 1 Tablespoon pink salt flakes BUY
• 1 Tablespoon white pepper plus more for after frying
• 1 Teaspoon dried red chilli flakes
• Extra Virgin Olive Oil (EVOO) for frying BUY

• Tamarind sauce

• 1 brown onion peeled and roughly chopped
• 2 green chilli(es)
• 3 cloves garlic
• 2 Tablespoons tamarind paste/puree
• 1 Tablespoon soy sauce
• 3 Tablespoons honey
• 3 Tablespoons water
• 1 Pinch pink salt flakes BUY

• The Salad

• 2 carrots, peeled and julienned
• 1 capsicum/bell pepper red, julienned
• 3 spring onions, julienned
• 1 red chilli julienned

Do

1  

Place the squid in a bowl and add the shaoxing wine and sesame oil. Stir to combine and leave to marinate for 30 minutes.

2  

Meanwhile, combine all remaining ingredients in a bowl and mix together.

3  

Coat squid in the flour mixture and cook in batches in hot oil. place cooked squid on paper towel and while hot sprinkle extra salt and white pepper on them. Continue cooking in batches until they're all cooked.

4  

To make the Tamarind Sauce, place onion, chilli and garlic in the Thermomix bowl and chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1. Add remaining ingredients and cook 25 min/Varoma/speed 1.

5  

Toss all salad ingredients to combine.

6  

To serve plate up squid with a side of salad and tamarind sauce.