Ingredients: Dressing: 2 fresh birdseye (or serrano) chilli peppers 3 cups (750 mL/24 fl oz) rice vinegar 1 cup (250 g/8 oz) white granulated sugar 2 tablespoons lime juice Seasoned Flour: 5 tablespoons plain (all-purpose) flour 1 tablespoon chilli powder 1/2 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1/2 tablespoon fine salt Salad: 500 g (1 lb) squid cleaned 1 green capsicum (sweet pepper) 1 red capsicum (sweet pepper) 1 yellow capsicum (sweet pepper) 1 large carrot 1 large fresh red chilli pepper 1 small red onion Vegetable oil 1 cup fresh coriander (cilantro) leaves Directions:1. To Make Dressing: cut the chilli peppers in half lengthwise. Place the rice vinegar, sugar and chilli peppers in a saucepan over a medium heat. Stir to dissolve the sugar and simmer for about 20 minutes or until the mixture has reduced to a thin syrup. Remove from the heat and add the lime juice. Strain and let cool. 2. To Make Seasoned Flour: mix the flour and spices together and set aside. 3. To Make Salad: score the squid lightly with a knife to make a criss-cross pattern. Finely julienne the capsicums, carrot and chilli pepper. Finely slice the onion and mix it with the other vegetables. 4. Heat Vegetable Oil to a depth of 5 cm (2 in) in a deep saucepan or deep fryer over a medium heat. Dip the squid in the flour mixture until each piece is well coated and then fry until the flour crust is crisp, about 1 minute. Drain and then slice the squid into 1 cm (1/3 in) thick rings. 5. To Serve: add the squid to the prepared vegetables and pour over the dressing. Toss and add the coriander leaves. |