Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
From Saturday Kitchen
Ingredients
For the fried cuttlefish
- 4 small cuttlefish, cleaned
- 1 free-range egg white
- 1 tsp salt, plus extra for seasoning
- 1 tsp ground turmeric
- oil, for deep-frying
- 100g/3½oz cornflour
- 1 tbsp black pepper
- 1 tbsp ground turmeric
For the chilli butter
- 100g/3½oz unsalted butter
- 1–2 tbsp chilli paste or chilli flakes
- 4 garlic cloves, finely chopped
To serve
- 6 spring onions, chopped
- 1 lime, cut into wedges
Method
-
To make the fried cuttlefish, cut the cuttlefish into small chunks. Put the egg white in a bowl and mix in the pinch of salt and turmeric. Leave to marinate for 10 minutes. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
Mix the cornflour, the teaspoon of salt, black pepper, and turmeric together and toss the cuttlefish in the seasoned flour.
-
Carefully lower the cuttlefish into the hot oil to deep fry for a few minutes, or until crisp and golden-brown. Carefully remove using a slotted spoon onto a plate lined with kitchen paper. Leave in a warm place.
-
To make the chilli butter, melt the butter in a pan over medium heat and cook until it reaches a nut-brown colour. Then add the chilli paste or flakes and garlic.
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To serve, toss the cuttlefish in the butter and add the spring onions. Serve with lime wedges.