Tumeric and Kaffir Lime Squid
Crisp, lightly battered squid spiced up with chilli, turmeric and kaffir lime leaf, served with a sweet and sour tamarind dipping sauce
Servings
3 – 4 people as an appetizer
Servings
3 – 4 people as an appetizer
Ingredients
Tamarind dipping sauce
  • 2tablespoons tamarind water(see note)
  • 1tablespoon lime juice
  • 2tablespoons palm sugar or brown sugar
  • 2teaspoons fish sauce
  • 1teaspoon soy sauce
  • 1/4teaspoon crushed garlic
Tumeric and kaffir lime squid
  • Oil for deep frying
  • 300grams squid tubes(Cut into rings)
  • 50grams plain flour(About 1/4 cup)
  • 50grams potato starch(About 1/4 cup)
  • 2 egg whites
  • 3/4teaspoon fine sea salt
  • 1teaspoon ground black pepper
  • 1teaspoon ground turmeric
  • 2 whole kaffir lime leaves(Finely chopped)
  • 1/2 – 1teaspoon chilli powder(Use less if you prefer a less spicy squid)
  • Tomato, cucumber, shallot and coriander to garnish(Optional)
Instructions
To make the dipping sauce
  1. Combine all the sauce ingredients together and stir well till the sugar is dissolved. Set aside till ready to serve.
To make the turmeric and kaffir lime squid
  1. In a fryer, wok or pan, heat your oil to 180°C/ 350°F while you prepare the squid.
  2. In a large bowl, combine the flour and potato starch, salt, pepper, chilli powder, turmeric and lime leaf. In another bowl, beat the egg whites for a few seconds till a little frothy.
  3. Take a few squid rings and dip them into the egg white, making sure they’re coated all over, then let any excess drain off. Toss the rings into the flour mixture and coat thoroughly, shake off any excess flour and then carefully place into the pan or fryer, and cook for about 20 – 30 seconds or until golden. Remove and drain on kitchen paper. Repeat till all the squid is cooked.
  4. Serve the squid with the dipping sauce on the side, and the optional garnish if desired.
Recipe Notes

To make tamarind water, place 50 grams tamarind pulp (normally sold in blocks) in a bowl and pour over 100ml of boiling water. Leave for 5 minutes to cool slightly, then break up the pulp into a loose paste and press it through a fine mesh sieve, discarding any stringy bits or seeds. Use the strained pulp, which should be smooth and slightly thick, as tamarind water.