Saltbush and Mountain Pepper Crusted Squid recipe feeds 30 people.
Squid
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- Squid, cleaned, scored and cut into pieces
Spiced salt
- 75g sea salt
- 75g saltbush mix
- 75g mountain pepper
- 50g Tanami Fire seasoning mix
Batter
- 1.2 kg self-raising flour
- 400g cornfour
- 5 eggs
- 1.25 litres cold water
Salad
- Cucumber, thinly sliced
- Grapefruit, segmented
- Bean sprouts
- Shallots, finely sliced
- Mint
- Coriander
- Thai basil
Salad dressing
- 3 coriander roots
- 3 pinches salt
- 7 garlic cloves
- 9 chilli
- 135g white sugar
- 270ml lime juice
- 60g palm sugar
- 120ml fish sauce
Method
Mix spiced salt ingredients and pan fry for one minute. Dip squid in cornflour and sprinkle with spiced salt. Batter and fry at 180 degrees. Plate with dressed salad.
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Jodie Bruton
Journalist
