Squid in batter with sambal

Ingredients for 2 servings:

• 300 g squid(s) or cuttlefish, gutted mantles, fresh or frozen
• 1 egg(s), size M
• 5 tbsp creamy coconut milk (24% fat)
• 1 pinch of salt
• 1 pinch(s) white pepper, freshly ground
• 1 tsp lemon juice
• 30 g almonds, with shell, finely grated
• 50 g wheat flour type 405
• 1 ½ liters of frying oil
• 4 slice(s) cucumber(s), peeled
• 4 slice(s) of tomatoes, red, fully ripe
• 4 leaves of romaine lettuce
• 1 tbsp lemon juice
• 1 tsp orange juice
• 1 tbsp tomato juice
• 1 tsp, levelled sugar, fine, white
• 1 pinch of salt
• 1 pinch(s) black pepper, freshly ground
• 1 pinch(s) dill, fresh or frozen
• 1 tbsp sunflower oil
• 1 tbsp sauce (spring roll sauce), Thailand
• 3 tbsp tomato juice
• 1 small red chili pepper(s)
• 4 tbsp soy sauce, sweet, (kecap manis)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Served with salad as a starter. Recipe from Flores, Indonesia.

Rinse the shells and peel off any pigmented skin. Cut into approximately 3 x 5 cm pieces, blanch in batches in mild, boiling salted water for 20 seconds, and let dry on kitchen paper. Crack the egg, whisk it with the coconut milk, salt, pepper, and lemon juice. Mix the ground almonds with the flour and egg to form a runny batter. Add a little coconut milk, depending on the flour’s ability to swell. Mix the ingredients for sambal 1 and place in 2 bowls. For sambal 2, wash a small red chili and slice thinly crosswise. Leave the seeds and discard the stem. Mix the chili rings with the sweet soy sauce and place in 2 bowls. Heat the frying oil to 180 degrees Celsius. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Wash the salad ingredients. Slice the cucumber and tomatoes crosswise. Arrange on serving plates. Mix the dressing ingredients and drizzle over the salad. Dip the squid or cuttlefish pieces in the batter and fry until light brown. Arrange on serving plates, serve with the sambal, and enjoy. Enjoy with a cool, bitter beer.