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Crispy squid & prawns with homemade sweet chilli sauce
Crispy squid & prawns with homemade sweet chilli sauce
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Ingredients:
  • vegetable oil for deep frying
  • 4 whole large squid prepared, with tentacles
  • 16 large prawn shell off and butterflied (tail on)
  • 2 limes
  • 100 g plain flour plus extra for dusting
  • sea salt
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon cut into wedges
  • 20 fresh chillies (different colours)
  • 4 garlic cloves
  • 1 cup caster sugar
  • white wine vinegar
Instructions:
  • Let's make the sweet chilli sauce: finely chop the chillies with some seeds intact and peel and finely chop the garlic. In a medium saucepan over high heat, combine sugar and 1 cup of cold water. Bring to a boil, then simmer. Add chillies, garlic, salt, vinegar, and cook for 10-15 minutes until it coats the back of a spoon. For a smooth texture, blend the sauce or leave it finely chopped. Set aside. Heat vegetable oil in a deep fryer. Prepare squid by slicing into rings or opening them out, then scoring the surface. Coat squid and prawns with lime zest and juice, then with flour, salt, and pepper. Fry batches of seafood until golden and cooked through. Drain on paper towels. Squeeze lime over parsley, coat in flour, fry for a few seconds. Serve crispy squid and prawns with lime-spiked parsley, lemon wedges, and the sweet chilli sauce on the side. Store leftover sauce in sterilized bottles in a cool dry place for up to 2 months.

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