So i Biber Lignje * Salt and Pepper Squid

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Veoma često jedemo i volimo morske plodove. Neke i sami sakupimo ili upecamo. Ne ove lignje, njih sam kupila. Ovaj recept spada u one jednostavne ali preukusne. Kod lignje je najbitnije da se ne prekorači vreme pripreme, inače ćemo jesti ,umesto divnog morskog ploda , gumu.

Sastojci

3 komada , oko 600 g lignje
4 šolje ulja , za fritiranje
1 /4 šolje brašna
1 kašičica soli
1 kašičica belog bibera
1 kašičica Kineskog začina five spice*
1/2 kašičice čilija u prahu
Limun, soja sos i sveža iseckana crvena čili papričica uz to

Kineski 5 Spice začin

1. 1 kašičica cimeta
2. 1 kašičica karanfilića u prahu
3. 1 kašičica komorača u prahu
4. 1 kašičica anajsa u prahu
5. 1 kašičica sečuanskog bibera u prahu
   

Priprema

Očistimo lignje, isečemo na komade i zasečemo svaku na gornjoj strani, dijagonalno
Zagrejemo ulje do 190 stepeni C. Za one , koji nemaju kuhinjski termometar (kao ni ja što nemam), ubacite malu kockicu hleba u ulje . Ako porumeni za 10 sekundi ,onda je to ta temperatura..manje..više

Umešamo brašno, so, biber i čili pa lignje uvaljamo u to

Po manju količinu spuštamo u vrelo ulje na svega oko 2 minuta dok ne porumeni. Ostavimo na kuhinjski papir da se ocedi. Ja često ocedim i u cediljci

Serviramo  vruće uz limun i soja čili sos.

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Salt and Pepper Prawns

We love seafood. Some of it we gather or fish ourselves. Not this squid it is a bough tone.

With squid , whichever way you prepare it, the most important thing is  not to overcook it , otherwise you will be eating rubber.


Ingredients

• 3 (about 600g) large cleaned squid hoods
•  1L (4 cups) vegetable oil
•  40g (1/4 cup) plain flour
•  1 teaspoon salt
•  1 teaspoon ground white pepper
•  1 teaspoon Chinese five-spice
•  1/2 teaspoon chilli powder
•  Lemon wedges and soy sauce with sliced fresh red chilli, to serve

Homemade Chinese 5 spice

1. 1 teaspoon ground cinnamon.
2. 1 teaspoon ground cloves.
3. 1 teaspoon fennel seed, toasted and ground.
4. 1 teaspoon ground star anise.
5. 1 teaspoon szechuan peppercorns, toasted and ground.

Create

Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.

Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)

Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.

Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.

Serve immediately with the lemon wedges and chilli soy sauce.