Monday Recipes
February 25th, 2013. Posted by Sarah
Thai style squid salad
Serves 4 as part of a shared Asian banquet
300g cleaned squid
3 red shallots, finely sliced
1 kaffir lime leaf, julienned
½ lemongrass stalk, outer leaves removed
1 small handful of mixed coriander, mint and Thai basil leaves
Dressing
4 wild green chillies, finely sliced
1 tablespoon caster sugar
Juice of 1 lime
2 tablespoons fish sauce
To make the dressing, pound the chillies and sugar in a mortar and pestle to form a paste. Stir in the lime juice and fish sauce and check the seasoning.
To prepare the squid, cut off the tentacles and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern then slice lengthways into 2cm wide strips. Cut the tentacles in half.
Blanch the squid in a large pot of salted water for about 30 seconds until it just turns opaque, drain and let cool.
Toss the squid, shallots, lime leaf, lemongrass and herbs together in a bowl. Add the dressing, gently toss again and serve.
Steamed lemon chicken
Serves 4 as part of a shared Asian banquet
350g free-range or organic chicken thigh fillets, skin on, each cut into 3 pieces
1 ½ lemons, quartered lengthways
Pinch freshly ground white pepper, to serve
2 spring onions, julienned, to serve
Marinade
1 tablespoon shaoxing wine
1 ½ tablespoons light soy sauce
1 ½ tablespoons oyster sauce
2 teaspoons sesame oil
1 tablespoon peanut oil
2 teaspoons sea salt
1 tablespoon sugar
Place the chicken in a shallow, heatproof bowl and squeeze the juice from the lemons over the top, then add the lemon skins to the bowl as well. Add all the marinade ingredients to the bowl. Mix thoroughly and leave for 30 minutes.
Cover the bowl tightly with foil and place in a large bamboo steamer over a pot or wok of rapidly boiling water. Place the lid on and steam the chicken for 25 minutes, removing (and replacing) the lid and foil to turn the chicken once during this time.
Turn off the heat and carefully remove the bowl from the steamer. Remove the lid and foil and sprinkle with the pepper and spring onions to serve.
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