Salt & Pepper Squid and Prawns Served with Chilli Jam

Salt & Pepper Squid and Prawns Served with Chilli Jam. This is a perfect sharing dish or starter. The chilli jam is made with olive oil, red onion, red peppers, red chillies, garlic, tinned tomatoes, brown sugar, red wine vinegar and lemongrass.

Ingredients

For the Chilli Jam

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

To serve

Micro coriander and mint
150ml double cream, whipped lightly with 1 lime juice and zest

Method

Print Recipe

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.

Ingredients

For the Chilli Jam

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

To serve

Micro coriander and mint
150ml double cream, whipped lightly with 1 lime juice and zest

Method

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.