Flash Fried Squid with Coconut Milk & Sweet Baked Rice
Prep Time: N/A
Notes: To serve place the rice into a bowl or oval plate, ladle the mussels and liquid aound the rice and scatter the fried squid over the mixture, squeeze over with a little lime juice and scatter with coriander leaves.
300g (101/2oz) fresh young squid – cleaned, cut into rings
200g (7oz) mussels in shell – cleaned (optional)
500ml (18 fl oz) coconut milk
600ml/4 tblsp olive oil
3 tomatoes – skinned, de-seeded and diced
1 red pepper – de-seeded and cut into diamonds
1 clove garlic – crushed
2 red chilli peppers – de-seeded and sliced
175ml 96fl oz) fish stock
5ml/1 tsp paprika
Salt & Black pepper
15ml/1 tblsp Flour
1. Mix together the flour, paprika, salt and pepper and dust over the squid

2. Shake off the excess and put on one side

3. Heat the olive oil and rapidly fry the squid for literally 1-2mins – remove and keep warm

4. Using a saucepan add the onions and garlic and sweat off

5. Add the tomatoes, peppers and chilli peppers and bring to the simmer

6. Add the stock and coconut milk and bring rapidly to the boil – cook for 10-15mins stirring regularly

7. Add the mussels and cook for 3-4mins only

Serves: N/A

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