SALT & PEPPER SQUID
SERVES 4-6 AS A STARTER
1heapedtbsseasaltflakes
1 tsp freshly ground white or
blackpepper
1.2kg(about6medium) squid with
tentacles, cleaned
Vegetableorricebran oil,
for deep-frying
(^1) / 3 cup (50g) plain flour
3-4long red chillies, thinly sliced
(^1) / 4 bunch coriander, leaves picked
2 lemons, cut into wedges
Lightlygrindthesaltsoyoudon’tgetbig
flakesonthesquid,whichwillmakeittoo
salty. Place in a bowl with the pepper and
mixtocombine.Setaside
Cutthesquidhoodsinhalflengthways
andtentacleintopairs.Cutanysuper-long
tentaclesinhalf.Patdrywithpapertowel.
Useasharpknifetoscoretheinsideofthe
hoods in a small crisscross pattern without
cutting all the way through, then cut each
hood into 4cm tiles.
Filla wok or deep-fryer with 8cm oil and
heat over medium heat to 180°C (a cube of
breadwillturngoldenin90 seconds when
theoilishotenough).
Tiptheflourintoabowlorzip-lockbag.
Addthesquidandtosstocoat,shaking
offtheexcess.Addthesquidtotheoilin
batches and cook for 1 minute or until crisp
andgolden.Useaslottedspoonto
transfertoaplatelinedwithpapertowel.
Sprinkle with the salt and pepper mixture.
Arrangethecookedsquidonaserving
plate,tumbleoverthechilliandcoriander,
andtaketothetableimmediately.Finish
withasqueezeoflemonjuiceandserve
with the remaining wedges on the side.
RICE PAPER ROLLS
MAKES 8
50gricevermicellinoodles
2 tspsunfloweroil
8x22cmroundricepaperwrappers
(fromselectedsupermarkets and
Asianfoodshops)
8 small perilla or shiso leaves (leave out
or replace with coriander)
16 Thai basil leaves
15 Vietnamese mint leaves
(use mint if you can’t find this)
2 iceberg lettuce leaves, finely shredded
intolengthsnolongerthan 5cm
1Lebanesecucumber,
cut into matchsticks
1 small carrot, cut into matchsticks
12 medium cooked peeled prawns,
sliced in half lengthways (or chopped
into 1.5cm pieces if that’s too fiddly)
HOISIN DIPPING SAUCE
(^1) / 3 cup (80ml) hoisin sauce
1 tbspeanutbutter
2 tsp rice wine vinegar
1tbsmirin,warmed,orhotwater
1 tbssaltedpeanuts, coarsely chopped
(optional)
1 long red chilli, deseeded, finely
chopped
Cook noodles following packet directions.
Drainandrinseundercoldrunningwater.
Placethenoodlesinalargebowl,thenuse
scissors to snip long strands a few times.
Drizzlewiththeoilandtosstocoatlightly.
Forthehoisindippingsauce,combine
the hoisin and peanut butter in a bowl.
Addricewinevinegarandmirinorwater,
and stir until the viscosity of thickened
cream.Addalittlemorewaterifneeded.
Spoonintoasmallservingbowland
sprinkle with peanuts (if using) and chilli.
Thejeopardycomesinthericepaper
rolling.Ifyousoakthericepapertoo
much, it will be tricky to handle and the
rolls could burst; if you don’t soak it
enough,itcouldtearandwillbetoughto
eat.Don’tworry,Iwillwalkyouthroughit.
Dunk1wrapperinabowlofcoldwater
forabout10secondstosoftenslightly,
thenlayonacleansurfaceorasheetof
baking paper. Place a line of herbs along
the top one-third of the wrapper. Don’t
takethefillingrighttotheedgeoftherice
paperoryouwon’tbeabletoencloseit
properly.Buildasmallbankofnoodles
along the bottom one-third of the
wrapper, then top with a line of lettuce,
cucumber, carrot and prawns.
Carefullyrollthewrapperoverthe
noodles to encase the filling. Fold in the
outsideedgesandrollupfirmlytoenclose.
Repeat to make 8 rolls. Serve with the hoisin
dipping sauce.
TURMERIC CHICKEN THIGHS
SERVES 4
8 chicken thigh fillets, excess fat trimmed
1 tsp sea salt
Coriander leaves, to serve
2redbird’seyechillies(ifyoulikeithot,
or long red if you prefer it milder),
thinly sliced
1 lime, cut into wedges
MARINADE
1 tsp black peppercorns
60gpalm sugar
5 garlic cloves, coarsely chopped
5cmeachknobofturmeric and ginger,
peeled,finely grated
4 kaffir lime leaves, finely shredded
21 / 2 tbs finely chopped lemongrass
(white part only)
1 heaped tbs finely grated galangal
2tbspeanutoil
1 tbs each fish sauce and light soy sauce
Forthemarinade,placethepeppercornsin
amortaranduseapestletopounduntil
crushed.Addpalmsugar,garlic,turmeric,
ginger, kaffir lime, lemongrass and galangal,
andpounduntilapaste.Stirintheoil,fish
sauceandsoysauceuntilwellcombined.
Tip the marinade into a large zip-lock
bag, tray or bowl. Add the chicken and
massagetocoat.Useglovesorcoatyour
handsinoiltopreventyourhandsfrom
being stained yellow from the turmeric.
Coverandsetasidetomarinatefor1hour.
Preheat oven 220°C (200°C fan-forced).
Placethechickenandmarinadeina
bakingdishandspreadoutinasinglelayer.
Sprinkle with the salt and bake for
30-35minutesoruntilcookedthrough.The
chickenwillbetingedwithgoldfromthe
turmericandtheedgesshouldbealittle
charred. Scatter over the coriander and red
chilli. Serve with lime wedges.
108 delicious.com.au
MATT PRESTON.