This time, I invite my friend Tim Bartholomew, Head Chef of Will St. in Perth (formerly of Hujan Locale in Ubud), to cook crispy squid in a herb chili jam. The deep-fried squid pairs perfectly with a thick chili jam infused with ginger flower, lime leaves, and lemongrass. Tim even marinates the lime leaves, chili, Thai basil, and lemongrass in the cooking oil before frying. Together, these elements create a delicious and aromatic dish. Join us in making this flavorful treat!
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MAIN INGREDIENTS
½ cup or 90 grams squids, cleaned and slice into stick size
1 cup cooking oil to deep fry
Batter Ingredients
¼ cup tapioca flour
¼ cup sticky rice flour
¼ cup rice flour
AROMATS
2 handfuls fresh Thai basil leaves, picked
2 pieces long red curly chillies, sliced
2 stalks lemongrass, julienned
7 – 8 pieces lime leaves
1/3 cup ginger flower, finely sliced
SAUCE
2 tablespoons chilli jam (see sub recipe)
2 tablespoons chicken stock
1 tablespoon fish sauce
1 tablespoon tamarind juice
1 tablespoon palm sugar syrup
1 piece ginger flower bud, crushed
1 stalk lemongrass, crushed
3 pieces lime leaves
Seasonings
Salt
Chilli powder
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CHILLI JAM
For 10 portions
3 ½ cups shallot, sliced and fried
1 ½ cups garlic, chopped and fried
1 cup ebi (small dried shrimp), fried
2 tablespoons galangal, peeled and dried
2 cups dry chilli, fried
¼ cup fish sauce
⅓ cup palm sugar
⅓ cup tamarind pulp
Cooking oil to fry
Finely chop shallots, lemongrass and chillies.
Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
Use your fingertips to lightly mix together with the oil. Serve immediately.
Blend all fried ingredients together set to one side
Warm half a cup of the used oil and add the palm sugar and fish sauce.
Add the paste to the oil and continue.
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STEP BY STEP
Prepare your batter by mixing all flours in a bowl.
Then prepare your sauce, by heating chilli jam, palm sugar syrup, tamarind juice, fish sauce and chicken stock in a pan.
When it’s hot add in lime leaves, crushed ginger flower and crushed lemongrass. Bring to the boil and cook further for 5 minutes while keep stirring it. The sauce should be slightly thick. If you don’t have ginger flower, you can substitute it with galangal.
Heat some oil in the wok, then deep fry your aromats separately.You can start with lime leaves, red bird’s eye chillies, 1 handful of picked fresh Thai basil and julienned lemongrass. For the lemongrass, lightly coat it with flours first before deep frying. Set aside and pat dry on a paper towel.
Lightly coat your squid sticks in the flours and deep fry as well for about 1 minute. Set aside and pat dry on a paper towel.
Before plating, combine the deep fried aromats with 1 handful of picked fresh Thai basil and julienned ginger flowers in a bowl and mix well.
In separate bowl, combine deep fried squid sticks with salt and chilli powders.
Then combine both aromats mix and deep fried squid mix nicely. Drizzle some sauce on the serving plate and arrange squid mixture on it, sprinkle with some chilli powder and garnish with a lime cheek.
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Dive into the vibrant world of Chef Wil Meyrick, a culinary maestro who has journeyed from the bustling streets of London to the sun-soaked shores of Sydney, before finally anchoring his passion in the rich tapestry of Southeast Asia.
With his name now echoing through the kitchens of Indonesia and Australia, Chef Meyrick has cultivated a collection of five celebrated restaurants, including the acclaimed Mamasan, ranked 50 in Miele Guide's Asia Top 50 Restaurants. Alongside Hujan Locale, Honey & Smoke, Billy Ho in Bali, and Will St. in Perth, his establishments are a testament to his relentless pursuit of culinary excellence and his devotion to uncovering the most authentic flavours from the heart of local markets and kitchens.
But the Wil Meyrick experience extends far beyond the dining table as he also leads in curating many extraordinary culinary adventures.
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Will Meyrick's website:
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Will Meyrick Experiences: Cooking Classes, Street Food Tour, Gastronomic Cruises & Cultural Tours
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Will Meyrick Restaurants:
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