2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Neil Perry: Salt-and-pepper squid with tomato nahm jim

You'll need

  • For deep-frying:
  • vegetable oil
  • 2 tsp
  • fish sauce
  • 1 tbsp
  • cornflour, to bind
  • 500 gm
  • (about 6) baby or bottle squid tubes, scored in a 5cm-crisscross pattern
  • To serve:
  • fried golden shallots and garlic (see note), and a lime cheek
  •  
  • Tomato nahm jim
  • 2
  • cloves of garlic, coarsely chopped
  • 2
  • coriander roots, washed and coarsely chopped
  • 1
  • each of long red and green chillies, seeds removed, coarsely chopped
  • 6
  • ripe cherry tomatoes, coarsely chopped
  • 1-2
  • small green chillies, thinly sliced
  • 2
  • small red shallots, thinly sliced
  • 2 tbsp
  • light palm sugar, finely crushed
  • 2 tbsp
  • fish sauce
  • 60 ml (¼ cup)
  • lime juice, or to taste
  •  
  • Sichuan flour mix
  • 10 gm (1 tbsp)
  • Sichuan peppercorns
  • 100 gm (2/3 cup)
  • cornflour

Method

  • 01
  • For tomato nahm jim, combine garlic and coriander root in a mortar and, using a pestle, pound to a coarse paste. Add long chillies and pound to a fine paste. Add tomatoes and pound until just pulped, then add green chilli, shallot, palm sugar, fish sauce and lime juice and stir to dissolve. Check hot, salty, sour and sweet flavours are balanced, adjust as necessary. Makes about 1/3 cup.
  • 02
  • For Sichuan flour mix, toast peppercorns in a frying pan over medium heat for 2 minutes or until aromatic, then finely grind using a mortar and pestle. Sift through a fine sieve, discarding husks. Combine pepper, cornflour and 3 tsp fine sea salt in a bowl. Check seasoning and adjust as necessary.
  • 03
  • Heat oil in a deep-fryer or large wok to 180C. Whisk fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly, then drain well. Set aside 2 tbsp flour mix and toss squid lightly in remaining flour, shaking off excess, then deep-fry, in batches, for 2 minutes or until golden.
  • 04
  • To serve, dust squid with reserved flour mix and arrange on a plate. Serve, scattered with fried shallot and garlic with tomato nahm jim and lime cheeks to the side.
Note Fried golden shallots and garlic are available from Asian grocers.

At A Glance

  • Serves 4 people
  • 1 hr preparation
  • 10 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 1 hr preparation
  • 10 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.