Dreamtime Posted September 20, 2008 Share Posted September 20, 2008 Serves 6 4 (about 1kg) squid hoods, cleaned Vegetable oil, to deep-fry 1 eggwhite 1/2 cup (90g) rice flour 2 tsp salt 1 tsp finely ground white pepper 1 tsp Chinese five spice 1/2 tsp ground Sichuan pepper Chilli jam 2 large ripe tomatoes, finely chopped 1 cup (225g) white sugar 4 long fresh red chillies, halved, seeded (if desired), thinly sliced 1/4 cup (60ml) white vinegar 2 tbs lime juice 1 garlic clove, crushed 1 tbs fish sauce 1. To make the chilli jam, combine tomato and sugar in a glass or ceramic bowl. Cover with plastic wrap and set aside for 6 hours or overnight. Transfer to a saucepan. Add chilli, vinegar, lime juice, garlic, salt and fish sauce and place over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until jam thickens. Remove from heat and cool. 2. Use a sharp knife to cut the squid hoods into 4cm square pieces. Use a knife to gently score. Place on a plate lined with paper towel. Place enough oil in a large frying pan to reach a depth of 10cm and place over high heat to reach a temperature of 180°C (to test, a cube of bread will turn brown in 15 seconds). 3. Lightly whisk the eggwhite in a bowl. Combine rice flour with half the salt, white pepper, five spice and Sichuan pepper on a plate. Combine remaining salt, peppers and five spice in a bowl and set aside. 4. Dip one quarter of the squid in the eggwhite, then lightly toss in the flour mixture. Deep-fry squid for 1-2 minutes or until lightly golden. Use a slotted spoon to transfer squid to a plate lined with kitchen paper. Repeat in 3 more batches with remaining squid, eggwhite and flour mixture. Sprinkle squid with reserved salt mixture. Place on a serving dish and serve immediately with chilli jam. Click on the link for 300+ more recipes - many sumptious seafood recipes http://www.homehints.com.au/food+recipes/ Link to comment Share on other sites More sharing options...
Hodgey Posted September 20, 2008 Share Posted September 20, 2008 Nice work, Carl! Hodgey Link to comment Share on other sites More sharing options...
Flightmanager Posted September 20, 2008 Share Posted September 20, 2008 Im going to whip up a batch of the Chilli Jam this arvo !!! Ross Link to comment Share on other sites More sharing options...
fishhunter76 Posted September 20, 2008 Share Posted September 20, 2008 Mariner funny this was on the site, My wife was dieing for it today so i took her to have it for diner at a resturant. Very tastie. Cheers LALA Link to comment Share on other sites More sharing options...
tholden85 Posted October 21, 2008 Share Posted October 21, 2008 Gday, Just tried that jam of yours last night and let me say it is a cracker. thanks for the recipe. Link to comment Share on other sites More sharing options...
Steve07 Posted November 1, 2008 Share Posted November 1, 2008 Sounds tempting mate,gotta try that one! Link to comment Share on other sites More sharing options...
Moro Mou Posted November 4, 2009 Share Posted November 4, 2009 Hello Mariner, That chilli jam sounds great. Out of interest does it keep for long? Cheers Link to comment Share on other sites More sharing options...
Moro Mou Posted November 5, 2009 Share Posted November 5, 2009 thanks JD. By the praise it has received probably won't need to keep for long anyway. Cheers Link to comment Share on other sites More sharing options...
Day's Fishin Posted November 5, 2009 Share Posted November 5, 2009 Tried that tonight,& it was one of the easiest receipes to cook that actually turned out great. Regards Jeff Link to comment Share on other sites More sharing options...
fisherman1994 Posted November 5, 2009 Share Posted November 5, 2009 sounds absolutely brilliant mate. cheers James Link to comment Share on other sites More sharing options...
Basil D Posted November 14, 2009 Share Posted November 14, 2009 Going out next tuesday or wed, hoping for squid and Kings, will cook some squid this way Link to comment Share on other sites More sharing options...
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