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Saturday, March 13, 2010

Scallops and Calamari

So, Saturday night started off pretty shabby. Forced to remain at home and babysit my sibling the night looked to be a fair downer until I was assigned the role of cooking dinner.

No one in the house to criticize the amount of oil I use, the amount of mess I make or the amount of time I take, I proceeded to create two awesome little mouthwatering entrees myself, my brother and my boyfriend proceeded to devour.

S&P Calamari :)

Crisp and tender deep fried calamari are a sure fire hit in any joint. When we were in Bali, our personal chef taught us that rice flour allows for much crunchier calamari, so take heed. Also, it's gf which is good news for the startling amount of coeliacs (most are faking I'm sure of it).

450g squid (cleaned)
Juice of two limes
70g rice flour (or however much you need)
Sunflower Oil (for deep frying)
Lime wedges, sweet chilli sauce, tartare, soy sauce for serving.

Pull the head and tentacles from the squidy bodies. Discard the plastic like quills running down inside the body sacs and slice into rings. Squeeze the lime juice over, toss to combine, then marinate in the lime juice in the fridge for 15 minutes.

Meanwhile, combine as much salt and as much pepper and the rice flour on a plate. Drain your marinated squid dry then toss the rings in the flour mixture till they're all nice and coated.

Pour oil into a pan and fill it by two third and heat unitl the oil is near bubbling.

Working in batches, deep fry the squid until they're crunchy and brown (takes about a minute or so)

Drain on kitchen paper and serve immediately!!!

Marinated Seared Scallops

Scallops are awesome!

12 large scallops
1 fresh red chilli
Soy sauce (I always say as much as you want)
Juice of 1 lime
2 tsp chopped mint
2 tsp chopped coriander
Olive Oil
1 tsp finely chopped ginger (Ginger puree is way better though if you have it :) )

Put the scallops in a bowl. Whisk together all your ingredients and pour over the scallops, making sure they all get a bit of everything on them.

Heat some oil in a non-stick frying pan. Add the scalops and their dressing and cook each scallop, turning them occasionally, until when you poke them with your tongs or whatever the flesh feels slightly firm and springs back into shape.

Serve! So damn easy.

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