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Recipe Categories : | Appetizers
| Chili | Squid
| Hot & Spicy | Seafood
| Mayonnaise |
Serves : 4
Ingredients :
- 1 lb small squid hoods
- plain flour
- 1 egg, lightly beaten
- 2 tbsp milk
- 2 cloves garlic, crushed
- 1¼ cups packaged breadcrumbs
- 2 tbsp grated lemon rind
- 4 small fresh red chilies, seeded and finely chopped
- vegetable oil for deep-frying
For herb mayonnaise :
- 2 egg yolks
- 2 tbsp lemon juice
- 2 tspn Dijon mustard
- 1 cup olive oil
- 2 tbsp chopped fresh dill
- 1 tbsp sambal oelek
- 1 tbsp hot water, approx.
Preparation and Cooking Instructions
- Cut squid hoods into ¼" rings. Toss in flour, dip in combined
egg, milk and garlic. Toss rings in combined breadcrumbs, rind and chilies;
press breadcrumb mixture firmly onto squid rings. Deep-fry squid in
hot oil in batches until lightly browned; drain on absorbent paper.
- To make herb mayonnaise : Blend or process egg yolks, juice
and mustard until smooth. Add oil gradually in a thin stream while motor
is running. Stir in dill, sambal oelek and enough water to give desired
consistency.
- Serve squid immediately with herb mayonnaise.
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