Stripes' Surprisingly Successful Squid Stir-Fry (serves 2)
Ingredients:
200g fresh squid
100g prawns, shelled
flour, eggs and breadcrumbs (for coating)
10g coriander
1/2 thumb ginger
Vegetable oil
100g rice
1 large carrot
1 bell pepper
2 spring onions
150g tinned pineapples in juice
50g frozen peas
1/2 tbsp Chinese five-spice
2 tbsp white wine vinegar
1 1/2 tbsp light soy sauce
Chilli powder/flakes/etc. to taste
Seafood
1. Take the fresh squid and cut it up into rings and tentacles.
2. Roll each piece and each prawn in flour, then dip in egg, then coat in breadcrumbs.
3. Chop the coriander into bits.
4. Grate the ginger.
5. Put the coriander and the ginger into a wok with oil; heat slowly, to let the flavours go into the oil.
6. Fry seafood, turning every so often.
7. When fried, lay out on kitchen roll to soak up excess oil.
8. You'll probably need to add more oil when you swap items. That's okay.
Veg
1. Put the rice on.
2. Chop carrots, pepper and spring onions.
3. Fry these in the oil.
4. Add five-spice, white-wine vinegar and soy sauce, and dash some chilli about .
5. Add pineapple and some of its juice for a couple of minutes.
6. Thoroughly mix in the rice once it's done and cook for a couple more minutes just to let the rice settle down a bit.
To Serve
That's... pretty much it. A lot of this great success was the incredibly fresh and delicious squid from the Arndale Market fishmongers, who have hereby redeemed themselves for the Great Mussel Disaster of a month or so ago - but also, it was the skill and ingenuity of the chef in modifying and, dare I say it, improving on the works of Jamie Oliver that did it.
Skill, ingenuity and modesty.
The most important traits of the utterly perfect.
Ingredients:
200g fresh squid
100g prawns, shelled
flour, eggs and breadcrumbs (for coating)
10g coriander
1/2 thumb ginger
Vegetable oil
100g rice
1 large carrot
1 bell pepper
2 spring onions
150g tinned pineapples in juice
50g frozen peas
1/2 tbsp Chinese five-spice
2 tbsp white wine vinegar
1 1/2 tbsp light soy sauce
Chilli powder/flakes/etc. to taste
Seafood
1. Take the fresh squid and cut it up into rings and tentacles.
2. Roll each piece and each prawn in flour, then dip in egg, then coat in breadcrumbs.
3. Chop the coriander into bits.
4. Grate the ginger.
5. Put the coriander and the ginger into a wok with oil; heat slowly, to let the flavours go into the oil.
6. Fry seafood, turning every so often.
7. When fried, lay out on kitchen roll to soak up excess oil.
8. You'll probably need to add more oil when you swap items. That's okay.
Veg
1. Put the rice on.
2. Chop carrots, pepper and spring onions.
3. Fry these in the oil.
4. Add five-spice, white-wine vinegar and soy sauce, and dash some chilli about .
5. Add pineapple and some of its juice for a couple of minutes.
6. Thoroughly mix in the rice once it's done and cook for a couple more minutes just to let the rice settle down a bit.
To Serve
That's... pretty much it. A lot of this great success was the incredibly fresh and delicious squid from the Arndale Market fishmongers, who have hereby redeemed themselves for the Great Mussel Disaster of a month or so ago - but also, it was the skill and ingenuity of the chef in modifying and, dare I say it, improving on the works of Jamie Oliver that did it.
Skill, ingenuity and modesty.
The most important traits of the utterly perfect.
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