Fried squid with fried rice
What you need for 4 pers:
- 2 squid tubes, cut into thin rings - remember to see if all bones are removed
- 1 egg
- 300 grams of potato flour
- 1 tablespoon sesame oil
- salt and pepper
- 1 liter of oil for frying
- 1 large onion, cut into coarse cubes
- 1 pepper red or green, cut into large cubes
- 3 cloves garlic, finely chopped
- 3 spring onions, cut coarsely 2 cm
- 2 eggs
- 1 tablespoon curry paste
- 2-3 dl boiled and cooled basmati rice
- 1 lemon, cut into coarse cubes
- 1 bunch coriander or basil, finely chopped
Sauce:
- 2 tablespoons ketchup - Heinz is good as it is sour
- 2 tablespoons tamari or soy sauce
- 2 tbsp hoisinsauce
- 1 tablespoon sesame oil
Here's how you do it:
Start by checking if there are bones in the squid and cut them into thin rings. Mix 1 egg with sesame oil and beat with salt and pepper, marinate the squid in it.
Prepare all the vegetables and place them separately on a platter or in bowls. Mix the sauce. Turn the squid into potato flour, it should have a dry consistency so they remain separated.
Heat 1 liter of oil up to 180 degrees and fry the squid a little at a time, place them on greaseproof paper. Discard the oil, it can not be recycled once we have had seafood in it.
Heat the wok with 2 tablespoons oil and put 2 eggs here and let them fry for a few seconds before you scramble them. Pull the eggs up on the side, add a little oil and fry the onions. Turn the whole wok together and pull up on the side, add a little oil and fry the peppers, add the garlic and make friends with the rest of the wok. Pull the vegetables up the side and add a little oil, add the curry paste and heat for a few seconds. Put the rice on and fry for a minute and turn the whole wok together.
Fry well for a few minutes and add the sauce. Turn it all over well and heat through so that there are no lumps in the rice. Put the rice in a dish, heat the wok and give the squid a shot of heat before serving. Serve with lemon and fresh herbs.
Products for you...
- Wok Burner and Gas Stove
- Wok Pans, Paella Pans for Professionals and Beginners
- Package
- HOT WOK Burners and Grill Accessories
- Tables
More recipes
HOT WOK Inspirations
-
Wokflavor as at Restaurants with this Wokburner
Read nowHave you ever wondered why wok dishes from restaurants taste so good? The crispy texture of the vegetables and the juicy meat are hard to recreate at home. But the secret lies not just in the ingredients but also in...
-
Thai Food in Minutes – Easy, Delicious, and Authentic!
Read nowDo you love Thai food but think it’s too difficult to make at home? We’ve got great news for you! At HOT WOK, we now offer the most delicious meal boxes from Konkrua, making it super easy to prepare authentic...
-
Why isn’t my red Thai curry as vibrant as it should be?
Read nowHave you ever made a red or green Thai curry, only to find that it’s not as rich and colorful as you expected? Don’t worry, we have a simple solution that will ensure your curry not only tastes amazing but...
Leave a comment