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Fried squid with fried rice

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


  • 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.


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