Salt and pepper cuttlefish with sweet soy

Salt and pepper cuttlefish with sweet soy

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This has to be the best recipe for batter. It’s light and it stays crisp for ages, which is very useful if you’re busy chatting and drinking with your guests.

Ingredients

Quantity Ingredient
250g cuttlefish or squid, cleaned
2 litres canola oil, for deep frying
100g tapioca flour, for dusting
1 quantity Salt and pepper mix
lime or lemon wedges, to serve
1 quantity Sweet soy and ginger dressing

Batter

Quantity Ingredient
100g rice flour
100g glutinous rice flour
100g tapioca flour
200ml soda water

Method

  1. To make the batter, sift all the flours into a mixing bowl, then slowly pour in the soda water while whisking continuously to make a batter with a thick, creamy consistency like pouring cream.
  2. Score the underside of the cuttlefish or squid in a cross-hatch pattern, then cut into 5 mm strips.
  3. Meanwhile, heat the oil in a wok over a medium–high heat to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds.
  4. Dip a piece of cuttlefish in the tapioca flour to dust, then dip it into the batter to coat. Holding onto one end of the cuttlefish, dip half of it into the hot oil for 10 seconds, then let it fall into the oil. This way, the cuttlefish will not stick to the bottom of the wok but will instead float immediately back up to the surface. Fry in batches of 3–4 pieces at a time until the batter turns a light golden colour, 4–5 minutes, then remove. Drain on paper towel and keep warm while cooking the remaining cuttlefish.
  5. Dust the cuttlefish with the salt and pepper mix.
  6. Place the cuttlefish on a serving plate with the lime or lemon wedges and a small bowl of the sweet soy and ginger dressing.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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