Fried squid rings

Ingredients for 2 servings:

• 500 g squid rings in crispy breading
• 500 g peanut oil for frying
• 1 m.-large pear(s), firm and juicy
• 1 lemon(s), the juice
• 200 g green beans
• 10 macadamia nuts (kacang kemiri)
• ½ tomato pepper, red
• 2 small onions, red
• 1 medium-sized garlic clove(s)
• 1 tbsp savory
• 4 tbsp white wine vinegar
• 1 tsp sugar
• 1 lemon(s), the juice
• 1 pinch(s) of oregano
• 1 pinch(s) dill, fresh
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp black pepper, freshly ground
• 4 tbsp sunflower oil
• e.g. salt or instant chicken broth
• 1 large pear(s), firm and juicy
• 4 tbsp sugar
• 2 tbsp butter, unsalted
• 10 macadamia nuts
• 1 lemon(s), the juice
• 2 tbsp sugar
• 1 pinch(s) cinnamon powder
• 1 tbsp Thai sweet and sour sauce
• 3 tbsp Thai sweet and sour sauce
• 4 tbsp crème fraîche
• 2 tbsp yogurt
• 10 gherkins, sweet and sour pickled
• 1 garlic clove(s)
• 2 tbsp rice vinegar, mild, Chinese
• 2 tbsp vegetable oil
• n. B. Salt and pepper, white to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with green beans and caramelized pears

Here is the recipe for sweet, sour, and hot Thai sauce: http://www.chefkoch.de/rezepte/3296341489415340/Suess-Sauer-Scharf-Sauce-nach-Thaiart.html If using fresh beans, clean the beans, cut them into 5 cm pieces, and boil them in salted water for 5 minutes until al dente. Drain and refresh in cold water. Drain and place in a larger bowl. If using frozen beans, simply thaw and cut them lengthwise. Place in a larger bowl. Wash the tomato pepper, cut it into thin strips, and add it to the beans. Trim the ends of the onions and garlic, peel them, and chop them very finely. Add them to the beans along with the savory. For the dressing, mix all the ingredients together with a fork, but do not blend them together! Stir this dressing into the beans and season with sugar, pepper, and salt. To caramelize the pear, wash, peel, and quarter it, removing the core and any appendages such as the stem and blossoms. Cut the pear quarters lengthwise into three pieces. Mix the ingredients for the marinade for the pear pieces together and marinate the pear pieces in it for about 20 minutes. Halve the macadamia nuts lengthwise and crosswise. Heat the sugar; when it starts to brown, add the macadamia nuts and mix them into the sugar mixture. Add the butter and mix. Now add the pear slices with their marinade and let everything caramelize. Keep warm. For the dip shown on the right, press the garlic and gherkins through a garlic press, mix with the remaining ingredients, and season to taste. Heat the frying oil and fry the squid rings in batches until crispy and golden. Arrange on a serving plate. Add the salad and garnish with the caramelized pear and nut pieces. Garnish with blossoms and leaves. Serve warm. A dish where it’s hard to stop snacking until everything is licked up.