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1 small lime
Oil for deep-frying
200 g cleaned baby squid, slice into
rings
30 sweet basil leaves
2 lemon grass stalks, trimmed of all
tough leaves and finely chopped into rings
10 Kaffir lime leave, rolled into a thin
cylinder and finely sliced across
110 g roasted peanuts
5 small fresh red or green chilies,
finely chopped
½ teaspoon salt
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Method:
Cut the lime into quarters. Remove
and discard the core and most of the pips. Dice the segments,
with the skin, to make tiny cubes, removing any remaining pips.
Set aside. Heat a pan of oil for deep-frying to 200 degrees
Celsius. Using a mesh sieve or strainer, deep-fry squid until
golden and crisp. Drain on paper towel and turn into a large
mixing bowl. Deep-fry the basil until crispy; drain and turn
into the bowl. Repeat the process with the lemon grass and then
the Kaffir lime leaves. Add all the remaining ingredients,
including the reserved lime cubes, to the bowl. Mix well, turn
on to a plate and serve.
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