Panko-coated squid with palm sugar and coriander pesto Archive
This stunning seafood starter shows that pesto knows no bounds. Use Asian flavours like palm sugar, chilli, fish sauce and coriander to make a heady sauce to go with deep-fried squid.
Ingredients
- 4 tbsp palm sugar
- 4 garlic cloves, crushed
- 2 tbsp finely grated fresh root ginger
- 3 red chillies, finely diced
- 6 tbsp fish sauce
- ½ bunch fresh coriander
- ½ bunch fresh mint
- 3 limes, zest and juice only
- 4 squid
- 110g/4oz plain flour
- 2 medium free-range eggs, beaten
- 110g/4oz Japanese panko breadcrumbs
- vegetable oil, for deep-fat frying
- 2 tbsp coriander cress
- 50g/1¾oz mitzuna leaves
- 25ml/fl oz rapeseed oil
- 2 limes, cut into wedges
- 4 spring onions
- 1 red chilli, cut into rounds
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