Spring and Summer scream for sunshine food and seafood. What better way to feed this appetite than with Isla Rechner\u2019s\u00a0crispy squid tossed in pink peppercorns and salt.<\/p>\n
‘I always associate salt and pepper squid with warm Australian days on my trips there, even though its origins are solidly stemmed in Cantonese cuisine. Regardless of its etymology, it hit the spot washed down with a glass of refreshing Chenin Blanc.<\/p>\n
Salt & pink peppercorn squid<\/u><\/p>\n
Serves 2<\/p>\n
Ingredients<\/strong> Seasoned flour<\/u> Pink peppercorn batter<\/u> 5g pink peppercorns crushed with 10g sea salt tossed together for squid topping 1\/2 bag pea shoots Vegetable oil for frying Method<\/strong> Spring and Summer scream for sunshine food and seafood. What better way to feed this appetite than with Isla Rechner\u2019s\u00a0crispy squid tossed in pink peppercorns and salt. ‘I always associate salt and pepper squid with warm Australian days on my trips there, even though its origins are solidly stemmed in Cantonese cuisine. Regardless of its […]<\/p>\n","protected":false},"author":24,"featured_media":18620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[2059,4452,4401],"class_list":{"0":"post-18619","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-isla-rechner","9":"tag-islas","10":"tag-islas-food-co"},"yoast_head":"\n
\n250g, small squid tubes cleaned and cut into thick strips<\/p>\n
\n30g flour
\n2g baking powder
\nPinch of salt<\/p>\n
\n75g cornflour
\n35g plain flour
\n4g baking powder
\n5g pink peppercorns, crushed
\n150ml sparkling water<\/p>\n
\n
\nPea shoot salad with lime vinaigrette<\/u><\/p>\n
\nZest and juice of 1 lime
\n\u00bd teaspoon Dijon mustard
\n1 teaspoon honey
\n45ml olive oil
\nHalf an avocado finely sliced<\/p>\n
\nMayonnaise and lime wedges to serve<\/p>\n
\n\u2022\u00a0\u00a0\u00a0 First start by making your batter. Place the flour, cornflour, baking powder and pink peppercorns in a medium-sized bowl, slowly whisk in the sparkling water and set aside for a few minutes
\n\u2022\u00a0\u00a0\u00a0 Place enough oil in a wok to adequately fry the squid, about 500ml. Heat the oil to 180 degrees, ensuring to maintain the temperature
\n\u2022\u00a0\u00a0\u00a0\u00a0 Working in batches, dredge the squid portions into the seasoned flour, followed by dipping them in the batter and quickly placing them in the hot oil
\n\u2022\u00a0\u00a0\u00a0 Cook for 3 to 4 minutes, or until puffed up and lightly golden. You want to ensure you don\u2019t overcook the squid and them becoming akin to rubber bullets. Once you have fried it all, toss in the extra pink peppercorns and salt.
\n\u2022\u00a0\u00a0\u00a0 Quickly make your vinaigrette by place the lime juice and zest, Dijon mustard, honey and olive oil together. Whisk until emulsified.
\n\u2022\u00a0\u00a0\u00a0 Toss the pea shoots with the vinaigrette
\n\u2022\u00a0\u00a0\u00a0 Place on a plate alongside the crispy squid and the sliced avocado.
\n\u2022\u00a0\u00a0\u00a0 Enjoy it with an extra lime wedge and mayonnaise<\/p>\n","protected":false},"excerpt":{"rendered":"