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| By Bellalean |
But I like adding a touch of parmigiana in the coat. It is a light meal to compliment the main dish and the taste is not too overpowering. I used the tentacles as well but usually only the hood is used in this dish.
The key is not to over-fry the squid. Otherwise, it becomes rubbery when you chew.
Ingredients
1 squid hood cleaned with salt and skin off
2 finely chopped garlic cloves
5 cm long shallot, finely chopped, use the white bit close to the root
5 cm long shallot, green portion for garnish
grated parmigiana
5 TBS all purpose flour
lemon zest and 1 TBS of juice salt
pepper
1/2 TBS dried parsley
Serves 2
How you prepare.
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| By Bellalean |
1. Clean the squid hood and skin off. Cut the hood in half lengthy ways. Score inside the squid hood diagonally. Cut it into bite size. Drain well.
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| By Bellalean |
3.In a separate bowl, prepare the flour, lemon zest, grated parmigiana, salt and pepper mixture.
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| By Bellalean |
4. Lightly coat the seasoned squid pieces in the flour mixture.
5. Fry the coated squid pieces. Make sure it is not overcooked.
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| By Bellalean |
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| By Bellalean |
6. Garnish with the green shallot. - Use the green portion of shallot. Cut one side into 4 strips and put it in cold icy water. The thin strips will curl up in the icy water looking like a green petals.
This is just good as it is but you can also serve it with dipping sauce if you like.
Dipping sauce
3 TBS dark soy sauce
1 TBS balsamic vinegar
1/2 ts finely grated garlic
1/2 ts finely grated ginger
1/2 TBS lemon juice
Just add all above and mix well.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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