Salty, crispy squid with sweet, juicy pineapple – just add ice-cold beer for the perfect summer starter or snackI went back to Vietnam in the autumn of 2011 and ended up at a restaurant – really a shack on the beach – where the beer was ice-cold and the menu was determined by the fisherman’s catch. The place had no refrigeration, so the seafood went directly from net to frying pan. I had piles of squid prepared Chinese style: dusted with cornflour, seasoned with salt and pepper and fried until crisp. The sweetness of the pineapple is a perfect counterbalance to the salty, fried squid. Use the best fresh, ripe fruit you can find.(Serves 3 or 4 as a starter or part of a multicourse meal)675g cleaned squid, bodies and tentacles130g cornflourSea salt and freshly ground black pepper1 tbsp rapeseed oil, plus more for frying250g pineapple, cored and sliced 6mm thick3 jalapeño chillies, seeded and finely sliced1 tbsp toasted garlic5g fresh coriander, coarsely choppedPinch of sugarWith a sharp knife, slit each squid body lengthways so it lays flat, then slice the body lengthways into two or three pieces. In a bowl, combine the pieces with the tentacles and set aside.In …read more

Via: The Guardian | Books