langue fr QANTAS - 29/05/2020

Neil Perry x Qantas: Salt and Pepper Squid

SALT AND PEPPER SQUID WITH GREEN CHILLI SAUCE AND AIOLI
4 to 6 Serves

GREEN CHILLI SAUCE
INGREDIENTS
2 no. garlic cloves
2 no. coriander roots and base of stems, washed and scraped (removing any residual soil/ dirt)
½ tsp. sea salt
1 no. green birds eye chilli, adjust quantity according to preference.
2 ½ tbsp. light palm sugar
2 ½ tbsp. fish sauce
3 tbsp. freshly squeezed lime juice
3 no. eschalots, peeled and roughly chopped
3 no. kaffir lime leaves, finely shredded

PREPARATION
Blitz garlic, coriander root, green chilli, eschalots and lime leaves in a blender to a fine pulp.
Transfer to a mixing bowl and add the sugar, fish sauce and lime juice and mix well to combine.
Taste and adjust seasonings as necessary.


ROASTED GARLIC PUREE
INGREDIENTS
1 garlic bulb

PREPARATION
Wrap garlic bulb in foil and roast at 150°C until garlic is very soft.
Cut bulb in half crosswise and squeeze out garlic, it should be of puree consistency.


AIOLI
INGREDIENTS
¾ cup whole egg mayonnaise
2 tbsp. roasted garlic puree (see recipe above)
Pepper to taste

PREPARATION
Place garlic and 2 tsp. egg mayonnaise into a processor and process until mixture is smooth.
Combine with the remaining mayonnaise.
Check seasoning and adjust if necessary.


SALT AND PEPPER SQUID
INGREDIENTS
500g squid, outer flesh scored, and sliced into approx. 2cm thick slices
4 egg whites, whisk well
¾ cup Trisol (see note below)
2 cups plain flour
6 tsp sea salt
5 tsp black pepper, and finely ground
6 tsp white pepper, and finely ground
Coriander to garnish
Shallots, finely sliced for garnish

PREPARATION
Mix all the dry ingredients well to combine.
Store in airtight container in the dry store ready for use.

To prepare the salt and pepper squid, dip the squid pieces into the egg whites. Allow excess egg white to drain. Coat pieces in the salt and pepper mix and gently shaking to remove excess. Place squid into deep fryer (approx. 180C) and cook until crisp and golden. Do not overload the deep fryer as the squid will not cook properly and stick together. Place onto paper towel to drain excess oil.

Pile squid onto serving plate and garnish with fresh coriander and finely sliced shallots.

Serve with green chilli sauce and aioli in separate ramekins.

Trisol is a wheat starch used in batters to increase its crispness. It is available at fine food stores. Try www.simonjohnson.com.au