Hot Butter Squid Recipe - Great British Chefs

Ingredients

• 250ml of vegetable oil
• 50g of red onion, approx. 1 small onion, finely sliced
• 15g of fresh ginger, roughly chopped
• 15g of garlic, roughly chopped
• 40g of dried shrimp
• 1 tbsp of Maldive fish flakes
• 75g of dried chilli flakes
• 1 tbsp of cane sugar, plus extra to taste
• 2 tbsp of light soy sauce
• 1/2 tsp salt
• 250g of squid, cleaned well and cut into 1cm rings
• 1/2 tsp ground turmeric
• 1 tsp black peppercorns, crushed
• 1/4 tsp salt
• 30g of unsalted butter
• 3/4 tbsp of garlic cloves, minced
• 3/4 tbsp of ginger, minced
• 165g of red onion, approx. 1 medium onion, cut into 5mm thick slices
• 1 banana pepper , or green pepper, deseeded and cut into 5mm thick strips
• 2 tsp white wine vinegar
• oil, for deep-frying
• 70g of cornflour
• 60g of self-raising flour
• 200ml of soda water
• 1 green chilli, finely chopped
• 2 spring onions, finely chopped