One word sums this dish up.....SALTY. And I used less than what the recipe called for. I don't know who could have eaten this with the full amount of salt recommended, but dear Donna Hay must have been seriously battling a sodium deficiency when she tested this recipe. Next time I make it I'm using hotter peppers and, obviously.....less salt.
4 comments:
8 large squid hoods
3 Tbs. vegetable oil
8 large mild chilies, seeded & sliced
1 TABLESPOON flaked sea salt
1 tsp. roughly cracked black pepper
1 tsp. chinese five-spice powder
Cut the squid into eighths. Combine the oil, chilies, salt, pepper and five-spice powder. heat a frying pan over a high heat. Add half the chili mixture and cook for 1 minute. Add half the squid pieces and cook for 2-3 minutes or until the squid turns opaque and just cooked through. Remove from the pan and continue cooking with the remaining ingredients. Serve with steamed greens and lemon wedges. Serves 4.
how'd the kids like it?...Juli
eh, not so much. to be honest, i don't really love the squid either. it's ok when it's battered and fried but really...what doesn't taste good fried? it's got a really strong taste, not fishy, just strong...Jes
squid eeewwwwwww
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