This Khmer-style squid recipe was inspired by the Sihanoukville Cuttlefish at Courtyard by Marriott Siem Reap’s Lok Lak Restaurant. (That recipe, courtesy of Chef Chanrith Van, can be found here >> https://jackiem.com.au/2018/10/30/how-to-cook-sihanoukville-cuttlefish/).

I figured I’d have a go at making it using frozen squid tubes, which are pretty readily available here in Sydney, and also minus fresh green kampot pepper, which we can’t get (as far as I’m aware); it held its own in spite of these changes and the other liberties I took to simplify it.

Khmer-Style Grilled Squid

INGREDIENTS:

2 Squid tubes, about 180g each
2 TBSP pepper & lemongrass marinade
1 TBSP olive oil
2 TBSP Koh Kong Dressing

METHOD:

1. Score the squid on one side, and skewer with bamboo sticks along the length of the other side.
2. Marinate with pepper & lemongrass mix for 10 minutes.
3. Heat the wok until smoking hot, then sear the squid until a nice golden colour.
4. Remove bamboo skewers and cut the squid tubes into 3 pieces each.
5. Drizzle 1-2 TBSP Koh Kong dressing over them, garnish with more kaffir lime leaves, and serve.

Pepper & Lemongrass Marinade

INGREDIENTS:

1 tsp crushed black pepper
2 cloves garlic, minced
1 TBSP lemongrass, minced
¼ tsp red hot chili, julienned
1 kaffir lime leaf, julienned
30ml oil

½ tsp salt

METHOD:

1. Combine all ingredients. This marinade is suitable for seafood, beef or chicken.

Koh Kong Sauce (Khmer Chilli Sauce)

INGREDIENTS:

7-8 big chillies
7 cloves garlic, peeled
1 bird’s eye chili, chopped
80g white sugar
20ml white vinegar
70ml fish sauce
46ml fresh lime juice
40g sweet chili sauce
3g fine salt

METHOD:

1. Combine all ingredients in a food processor or blender. Blend into a textured consistency; this sauce will keep for a week in the fridge.

The post How to Cook Khmer-Style Grilled Squid first appeared on Jackie M..

My seafood shopping choices are heavily dictated by budget, in the sense that I would pick up something simply because it looks cheap, and figure out how to make it palatable after the fact. This explains why I often use squid instead of the more expensive calamari; contrary to popular opinion, squid can taste pretty tender even when simply battered and deep-fried as in this recipe by Amy Beh at Kuali.com

Crispy Squid or Calamari Fritters

INGREDIENTS:

500g squid or calamari, cut into rings
1 stalk curry leaves (optional)

3 TBSP tapioca starch or cornstarch
2 TBSP rice flour
1 cup + 1 TBSP self-raising flour
1 TBSP baking powder
½ tsp chilli powder
½ tsp salt

Marinade –

½ tsp chicken stock powder
1 egg, lightly beaten

Dipping sauce –

½ cup mayonnaise
½ tsp minced garlic
1 TBSP wasabi
1 tsp lemon juice
A pinch of salt

Oil for deep-frying

METHOD:

1. Marinate squid rings with egg and chicken powder for 15 minutes.
2. Combine dipping sauce ingredients and set aside.
3. Combine flours, baking powder, chilli powder and salt and mix well.
4. Heat oil to 180’C.
5. Fry curry leaves (if using) until crispy (ie. when air bubbles have nearly completely dissipated); remove and drain.
6. Drench a handful of squid rings in the flour mixture, then transfer into oil and fry until done (ie. when air bubbles dissipate); remove and drain on paper towels.
7. Repeat with rest of squid, then toss with curry leaves and serve with mayonnaise dip.

The post How to Cook Crispy Squid or Calamari first appeared on Jackie M..