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.
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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
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