22 June 2023

This delicious Thai recipe comes from summer cocktail comes from Taweesak Trakoolwattana at Saba

600g squid
1 tablespoon soy sauce
1 tablespoon crushed
black pepper
150g plain flour
500ml vegetable oil

FOR THE DIPPING SAUCE
3 tablespoons soy sauce
3 tablespoons black sweet
soy sauce
2 tablespoons sugar
2 tablespoons honey
100g ginger, finely chopped
3 tablespoons water

WHAT YOU DO

Step 1. Prepare the sauce first by combining all the ingredients and cooking on a low heat until the sauce thickens. Allow to cool. Score the squid diagonally in two directions to achieve criss-cross effect and cut into six pieces. Season with soy sauce and black pepper and toss in the flour.

Step 2. Heat the vegetable oil to 190C degrees (a small piece of bread dropped in should go golden within 30 seconds). Deep fry until golden, about three minutes. Drain on kitchen paper, and serve in newspaper cones with the sauce to dip into.

Recipe by Taweesak Trakoolwattana, photo by Hugh McElveen

Serves: 4|Difficulty: Easy |

Time: Less than 30 minutes

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