Crispy Squid with Sriracha and Chive Crème Fraiche
Serving
size: 1
Preparation
Chop chives and mix with the crème fraiche
Method
1. In a bowl mix the Asian slaw with half the sweet chilli sauce.
2. In a deep fat fryer at 170oC fry the squid for 2minutes - drain well and roll into the sweet chilli sauce.
3. Spoon the crème fraiche onto a suitable dish and spread around.
4. Top with the Asian slaw alongside the squid.
5. Garnish with sesame seeds, coriander cress, pickled watermelon and a drizzle of siracha - serve!
Ingredients
| Code | Ingredient | Quantity | Description |
|---|---|---|---|
| 86972 | Pan Asia Sweet Chilli Dipping Sauce 1L | 40g | 0.04x Each |
| 151386 | Pickled Watermelon | 15g | 0.15 x Each |
| 525427 | Asian Slaw Mix | 40g | 0.08x Each |
| 113880 | Premium Large Chives Bunch | 5g | 0.05x Each |
| 112724 | Blue Dragon Sriracha Hot Chilli Sauce 700ml | 5g | |
| 105597 | Micro Coriander Bb | 1g | 0.03x Each |
| 27699 | Green Valley Dairy Crème Fraîche | 15g | 0.01x Each |
