Salt and Pepper Squid served with Pineapple and Cardamom Jam
Lunch & Dinner
- 3x large and cleaned squid tubes, cut and scored
- Vegetable oil for shallow frying
- ½ cup of rice flour
- 1 Tbsp. chilli flakes
- ½ tsp white pepper
- 1 Tbsp. medley pepper
- 1 Tbsp. salt flakes
- Coriander – rough chopped
- Shallots – sliced
- 2 birds eye chillies – sliced
Pineapple and Cardamom Jam
Step by Step Instructions
Cut each squid tube in half starting from the hood.
Then score it in a criss cross pattern.
Cut each piece lengthways and then further cut in half.
Heat oil in wok.
Combine rice flour, pepper, salt, and chilli in a shallow bowl and mix together.
Toss squid pieces through spiced flour mixture.
Shake off any excess then place in wok of heated oil.
Cook, turning squid for a couple of minutes or until you get a beautiful light golden colouring.
Drain any excess oil onto a bowl lined with paper towels.
Serve on platter garnished with sliced shallots and chilli and a dollop of the pineapple and cardamom jam.