Chef Ian Pengelley gave us this super-fast recipe which is a signature dish at his pan-Asian, London restaurant, Gilgamesh.
At Gilgamesh the chillies in this recipe pack a real punch but you can use a milder variety if you're not used to seriously spicy food.
1. Season the squid with salt and pepper and toss in cornflour till lightly coated.
2. Deep fry in vegetable oil until crispy (not coloured) and drain well'
3. In a bowl, season the squid and toss with the chilli, spring onion, coriander leaves and deep fried garlic.
4. Serve immediately with sweet chilli dipping sauce.
© Ian Pengelley
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.