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600gm baby squid tubes; save the tentacles
1 Herdsman Fresh couscous salad
50gm chopped green olives
50gm chopped pepper dew
½ cup chopped parsley
50gm toasted pine nuts
Chilli oil or EVOO for cooking
Juice of 1 lime
Chilli Fried Tentacles
1 cup self rising flour
1 tbsp Cajun seasoning
500ml olive oil
200ml grape seed oil
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Trim off and save the squid tentacles. For the couscous stuffing; combine couscous salad, olives, pepper dews, parsley, and nuts. Fill each squid tightly with the stuffing and secure with a tooth pick.
Pre heat a ribbed grill pan or open char barbeque to medium to high heat. Brush each squid tube with oil; cook each tube for 2 to3 minutes. Serve with a Momoko tomato, asparagus and avocado salad with a lime dressing.
Chilli Fried Tentacles Method
Dust the tentacles in seasoned flour. Heat up the frying oil to 190c. Cook just a few at a time for 3 minutes or until crispy; drain excess on kitchen paper and serve around the salad with a squeeze of lime juice.
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