Crispy Fried Squid, Coriander and Pickled Shallot Salad with Philadelphia Sweet Chili Dressing

  • Ingredients for 6
  • 50g Muscovado Sugar
  • 200ml Japanese Rice Wine Vinegar
  • 1 tbsp Mustard Seeds
  • 5 Whole Black Peppercorns
  • 2 Bay Leaves
  • 1 tbsp Salt
  • 4 Banana Shallots
  • 1 bunch Fresh Coriander
  • 1 punnet Pea Shoots or Baby Cress
  • 100g Philadelphia Light
  • Juice of 2 Limes
  • 2 tbsp Sweet Chili Sauce
  • 1 Chopped Red Chili (seeds removed)
  • 1 tbsp Water
  • 200ml Vegetable Oil for frying
  • 2 Whole Eggs
  • 75g Plain Flour
  • 75g Japanese Breadcrumbs
  • 4 Medium Cleaned Squid cut into 1cm rings, tentacles left whole

1. The shallots can be prepared in advance if you wish. They need to be pickled for a minimum 1 hour, but will get better the longer you leave them to marinade. To make them, start by making the pickling liquor. Place the sugar, vinegar, mustard seeds, peppercorns, bay leaves and salt into a saucepan. Bring to the boil and allow to simmer. Peel the shallots and slice into 2mm thin rings. Place into the pickling liquor and leave on the heat for 5 minutes before turning the heat off and leaving to cool and marinade. They can now be transferred to an airtight container if you wish and will last for up to a week in the fridge. 2. For the dressing combine the Philadelphia Light with the lime juice, sweet chili sauce, chopped chili and water. Mix well and season with a pinch of salt. This should be the consistency of mayonnaise. 3. To make the fried squid, heat the oil to about 180℃. Whisk the eggs in a bowl, place the flour in a second bowl and the breadcrumbs in a third. Take the squid piece (including tentacles) and place first into the flour, then into the egg and finally the breadcrumbs. Gently lay the breaded squid (tentacles first as these take a little longer to cook) into the hot oil and allow to go golden brown for 3-4 minutes. Don't overcrowd the fryer, do it in 2 or 3 batches if necessary. Once golden and crispy, remove the squid from the oil and lay onto absorbent paper. Season with coarse sea salt. 4. Mix the coriander leaves and cress with a small handful of pickled shallot rings and place on a plate. Pile the squid next to the salad and dress with the Philadelphia and Chili dressing. Serve with a wedge of lime on the side.