Salt & Pepper Squid and Prawns Served with Chilli Jam - James Martin Chef

Ingredients

• 1 tbsp olive oil
• 1 red onion, peeled
• 3 red peppers, cored and sliced
• 3 red chillies, chopped
• 3 garlic cloves, peeled
• 400g tinned tomatoes
• 125g soft brown sugar
• 50ml red wine vinegar
• 2 lemongrass stalks, tough outer layer removed and finely chopped
• Salt and pepper
• 4 squids, cleaned and cut into strips
• 12 shrimps, peeled
• 100g panko breadcrumbs
• 3 egg whites
• 1 tbsp coarse black pepper
• 1 tbsp salt
• Micro coriander and mint
• 150ml double cream, whipped lightly with 1 lime juice and zest
• To make the chilli jam, place all the ingredients into a large food processor, blitz until fairly coarse, then pop into a pan, bring to the boil, and then gently bubble for 30 minutes. Allow to cool.
• Heat a deep fat fryer to 180C.
• Coat the squid and prawns in egg white. Mix together the panko, salt and pepper, then dip them in this mix, and fry in batches. Drain after..
• Spoon the jam onto plates, top with squid and shrimp, decorate with herbs, and serve with lime wedges and lime cream.