Squid with pineapple sauce

Squid with pineapple sauce – a detailed recipe cooking. Time: 40 мин. Complexity: average Servings: 4 as an appetizer Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr fresh peeled squid (or thawed)
• 2 tbsp. buttermilk
• 1 tsp hot sauce
• 2 tbsp. wheat flour
• 2 tbsp. l corn starch
• 1 and 1/4 tsp salt
• 1.5 tbsp. l ground black pepper
• 6 tbsp. vegetable oil for deep fat
• Aromatic essence (see recipe below)
• Sweet and sour sauce (see recipe below)

Creole Spice Blend (also known as Bayou Blast):

• 2.5 tbsp. l paprika
• 2 tbsp. l salt
• 2 tbsp. l garlic powder
• 1 tbsp. l black pepper
• 1 tbsp. l onion powder
• 1 tbsp. l cayenne pepper
• 1 tbsp. l dried oregano
• 1 tbsp. l dried thyme

Sweet and sour sauce:

• 1/4 Art. diced pineapple
• 1 tbsp. l olive oil
• 1/3 Art. chopped onion
• 1/2 tsp grated ginger
• 1/3 Art. rice vinegar
• 1/4 Art. ketchup
• 2 tbsp. l garlic and chili pepper sauce
• 1/4 Art. Sahara
• 1/4 Art. chicken broth
• 2 tsp corn starch

Recipes with similar ingredients: squid, pineapple, yogurt, ginger root, sriracha sauce, paprika, garlic powder, onion powder, ground cayenne pepper, oregano, thyme, rice vinegar, ketchup, starch

Recipe preparation:

1. Cut the squid into 1 cm thick rings and, if necessary trim the tentacles. In a bowl, mix the buttermilk with hot sauce. Put slices of squid in this marinade and leave for 30 minutes. In a separate in a bowl or baking dish, mix the flour with starch, salt and pepper.
2. In a medium-sized thick-walled pan, heat the oil to 190 ° C. Drain the squid marinade, it will no longer be needed. Roll the squid rings in the flour mixture and shake off the excess flour. In batches, carefully dip the slices in hot oil and fry, turning over periodically until they surface oil and will not stop crackling, 1-2 minutes. (Ready squids should be slightly golden.)
3. Remove the squid from the butter with a slotted spoon and lay on a paper towel to absorb excess fat. Season to taste aromatic essence and salt if necessary. Serve hot with sweet and sour sauce. Aromatic spice mix: Mix all the ingredients thoroughly. Exit: 2/3 Art.
4. Sweet and sour sauce: In a small saucepan on medium Heat the oil over high heat. When it is hot, put the onion and fry, stirring, until soft, about 2 minutes. Add ginger and cook, stirring constantly, for 30 seconds. Add pineapple, vinegar, ketchup, garlic and chili sauce and sugar. Bring the sauce to boil and cook, stirring, 3 min. In a small bowl, mix chicken broth and corn starch until smooth. Add this mixture to the sauce and bring it to a boil. Cook minute, remove from heat and cool slightly. Pour the sauce into a small food processor or blender and beat in pulse mode repeatedly. Serve warm. Output: 1 and 1/4 Art.