Saturday, April 19, 2014

2014 A to Z Blogging Challenge - Q is for Quinoa and sesame crusted squid

Nothing like this for a late night snack!
Quinoa and sesame crusted squiddly diddly  with soy and lime
Ever since I discovered the salt and pepper squid I've been hooked - such a simple & quick way to cook squid and it tastes fresh rather than covering it in batter as some do.
If people have heard of quinoa most people aren't sure what to do with it. It's nice to use like cous cous as a side or salad. But you can also use it as a crust like this - you can also sprinkle uncooked quinoa on top of fish before grilling/ baking - it goes crispy.




Almost one for hen parties...... the tentacles of this one went on for miles
Quinoa crusted squid - for 1 portion I used:

1 squid, prepared, cleaned and dried
handful flour
1 egg
20g quinoa
20g sesame seeds
20g black sesame seeds
1/2 tsp crushed black pepper
1/2 tsp crushed sea salt

1. In a mixing bowl mix together the quinoa, sesame, salt & pepper.
2. Cut the squid into rings (leave the tentacle part whole).
3. Dip the squid rings and tentacles into the flour, then egg, then in the quinoa and seed mix.
4. Shake off excess and place on a tray. It is best to refrigerate them for an hour or so before use - helps the quinoa/ seed crust to stay on while cooking. Although if you are in a rush you could just go ahead and fry them anyway.
5. Heat oil in a wok to 180 oC - you can test the temperature with a temperature probe. If you are using gas to cook on be very careful - hot oil can start fires.
6. Fry till golden - probably only 1 minute.
7. Remove from the oil with a slotted spoon on to a tray with kitchen paper to mop up any excess grease and serve straight away!
Wok fried - sitting next to the aubergine cooking for the next but one #AtoZChallenge entry
Soy and lime dip

Light soy sauce (has to be light - dark soy is too strong)
Freshly squeezed lime juice
Rice wine
Chilli
Coriander


You can read fascinating facts about quinoa here - there's also a link to 25 quinoa recipes.

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