Squid strips in
LEMON HERB BUTTER

SERVES 4 

INGREDIENTS

 600 g Breco Squid Steaks, cut into 1 cm thick strips
 2 tsp grated ginger
 2 cloves grated garlic
 1 small chilli finely chopped
 1 tsp olive oil
 Salt and pepper to taste
 1 cup corn flour
 4 tbsp olive oil
 Juice of 1 ripe lemon
 3 tbsp butter
 Zest of 1 ripe lemon
 2 spring onions with tops chopped
 4 cloves of grated garlic
 2 tbsp chopped coriander or flat leaf parsley

METHOD

1

Place the squid strips in a bowl with the ginger, garlic, chilli and olive oil. Season with salt and pepper to taste and stir together well. Dust the strips with cornflour.

2

Heat half of the olive oil in a non-stick frying pan and fry the squid strips in three batches until golden and set aside; add more oil as needed.

3

Pour off any oil from the pan and add the lemon juice, butter, zest, spring onions and 4 cloves of grated garlic. Cook stirring for 1 minute and then return the squid to the pan; stir to coat.

4

Serve with savoury rice and a crisp green salad.