Sweet & sticky tentacles
WITH GREEN BEANS
SERVES 4
INGREDIENTS
500 g Breco Squid Heads & Tentacles, defrosted and dried
Oil for deep frying
4 tbsp flour
¼ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground white pepper
¼ tsp salt
2 tbsp olive oil
1 onion thinly sliced
150 g sliced green beans
2 tsp grated ginger
2 cloves crushed garlic
1 red chili chopped
1 tsp honey
1 tbsp soy sauce
1 tbsp chopped coriander
1 tbsp toasted sesame seeds
METHOD
1
Mix together the flour, cumin, cayenne pepper, white pepper and salt. Dust the tentacles in the seasoned flour and shake off any excess flour.
2
Heat the oil and fry the tentacles in batches until golden. Remove and drain on kitchen towel.
3
In a separate pan, heat the olive oil and fry the onions until they are translucent. Stir in the beans, ginger, garlic and chillies. Cook until fragrant.
4
Stir in the honey and soy sauce, and cook stirring for 2 minutes. Add a little water if it looks like the mixture might stick. Next, stir the tentacles into the beans with the coriander and sesame seeds. Serve and enjoy!
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Ingredients
500 g Breco Squid Heads & Tentacles, defrosted and dried
Oil for deep frying
4 tbsp flour
¼ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground white pepper
¼ tsp salt
2 tbsp olive oil
1 onion thinly sliced
150 g sliced green beans
2 tsp grated ginger
2 cloves crushed garlic
1 red chili chopped
1 tsp honey
1 tbsp soy sauce
1 tbsp chopped coriander
1 tbsp toasted sesame seeds
Ingredients
500 g Breco Squid Heads & Tentacles, defrosted and dried
Oil for deep frying
4 tbsp flour
¼ tsp ground cumin
¼ tsp cayenne pepper
¼ tsp ground white pepper
¼ tsp salt
2 tbsp olive oil
1 onion thinly sliced
150 g sliced green beans
2 tsp grated ginger
2 cloves crushed garlic
1 red chili chopped
1 tsp honey
1 tbsp soy sauce
1 tbsp chopped coriander
1 tbsp toasted sesame seeds