with Thai basil, chilli, lemongrass, ginger flower and chilli jam
A delicious Thai-inspired dish
This time round, I invite my friend Tim Bartholomew to cook crispy squid in a herb chili jam.
The simple flavours of deep fried squid combined with a thick chilli jam, that has been infused with ginger flower, lime leaves and lemongrass elevate its exotic aroma.
Before frying the squid, Tim uses the cooking oil to marinade the lime leaves, the chilli, the Thai basil leaves and the lemongrass.
- ½ cup or 90 grams squids, cleaned and slice into stick size
- 1 cup cooking oil to deep fry
- ¼ cup tapioca flour
- ¼ cup sticky rice flour
- ¼ cup rice flour
- 2 handfuls fresh Thai basil leaves, picked
- 2 pieces long red curly chillies, sliced
- 2 stalks lemongrass, julienned
- 7 – 8 pieces lime leaves
- 1/3 cup ginger flower, finely sliced
- 2 tablespoons chilli jam (see sub recipe)
- 2 tablespoons chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon tamarind juice
- 1 tablespoon palm sugar syrup
- 1 piece ginger flower bud, crushed
- 1 stalk lemongrass, crushed
- 3 pieces lime leaves
- Chilli powder
- 3 ½ cups shallot, sliced and fried
- 1 ½ cups garlic, chopped and fried
- 1 cup ebi (small dried shrimp), fried
- 2 tablespoons galangal, peeled and dried
- 2 cups dry chilli, fried
- ¼ cup fish sauce
- ⅓ cup palm sugar
- ⅓ cup tamarind pulp
- Cooking oil to fry
Finely chop shallots, lemongrass and chillies.
Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
Use your fingertips to lightly mix together with the oil. Serve immediately.
Blend all fried ingredients together set to one side.
Warm half a cup of the used oil and add the palm sugar and fish sauce.
Add the paste to the oil and continue.
1 piece lime cheek
Step by Step Instructions
step 1 : the batter
Prepare your batter by mixing all flours in a bowl.
step 2 : the sauce
Then prepare your sauce, by heating chilli jam, palm sugar syrup, tamarind juice, fish sauce and chicken stock in a pan
step 3 : stirring
When it’s hot add in lime leaves, crushed ginger flower and crushed lemongrass. Bring to the boil and cook further for 5 minutes while keep stirring it. The sauce should be slightly thick. If you don’t have ginger flower, you can substitute it with galangal.
step 4 : deep frying aromats
Heat some oil in the wok, then deep fry your aromats separately.You can start with lime leaves, red bird’s eye chillies, 1 handful of picked fresh Thai basil and julienned lemongrass. For the lemongrass, lightly coat it with flours first before deep frying. Set aside and pat dry on a paper towel.
step 5 : coating and frying squid
Lightly coat your squid sticks in the flours and deep fry as well for about 1 minute. Set aside and pat dry on a paper towel.
step 6 : aromats mix
Before plating, combine the deep fried aromats with 1 handful of picked fresh Thai basil and julienned ginger flowers in a bowl and mix well.
step 7 : squid mix
In separate bowl, combine deep fried squid sticks with salt and chilli powders.
step 8 : plating
Then combine both aromats mix and deep fried squid mix nicely. Drizzle some sauce on the serving plate and arrange squid mixture on it, sprinkle with some chilli powder and garnish with a lime cheek.
กินให้อร่อย (gin hâi a-ròi)