Squid toasts with cucumber pickle

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the cucumber pickle

  • 2 tbsp rapeseed oil
  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 cucumber, grated
  • 50g/1¾oz cashew nuts, chopped
  • 4 tbsp soy sauce
  • 1 tbsp white wine vinegar
  • 25g/1oz palm sugar
  • salt and freshly ground black pepper

For the squid toasts

  • 1-cm/½-in piece fresh root ginger, peeled and chopped
  • 1 red chilli, chopped
  • 2 garlic cloves, crushed
  • 1 free-range egg white
  • 400g/14oz baby squid, cleaned, bodies and tentacles separated
  • 2 spring onions, finely chopped
  • 2 slices white bread, about ½-in thick
  • 50g/1¾oz black sesame seeds
  • vegetable oil, for deep-frying
  • 25g/1oz cornflour
  • salt and freshly ground black pepper
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