Cookbook
SOV860
the Smart Oven
™
Air Fryer
36
Air Fried Chilli Squid with Chilli and
Coconut Dipping Sauce
1
Prep 30 mins / Cook 7 mins
2
Serves 4
For the chilli coconut sauce
1 eschallot, peeled, roughly chopped
2 cloves garlic, peeled
20 g ginger, peeled, roughly chopped
1 coriander root
2 long red chillies, de-seeded, roughly
chopped
15 ml fish sauce
30 ml lime juice, approx. 2–3 limes
50 g palm sugar
50 ml coconut cream
For the Squid
500 g medium fresh squid (approx.
5 squid tubes), cleaned, legs removed
100 g plain flour
½ tsp fine salt
2 eggs, lightly beaten
100 g panko crumbs
½ tsp chilli flakes, optional
Sea salt, to taste
Coriander leaves, to garnish
Sliced chilli, to garnish
Non-stick spray oil
1. Place the eschallot, garlic, ginger, coriander
root and red chillies in a small food
processor or mortar and pestle and blend
to a course paste.
2. Add the fish sauce, lime juice and palm
sugar and blend again.
3. Remove the lid and add the coconut cream
and blend again, and set aside. Cut the squid
into 2 cm wide rings.
4. Place the flour into a bowl with the salt
and mix together.
5. Break the eggs into a separate bowl and
whisk together.
6. Place the panko crumbs into another bowl
with chilli flakes and mix together so it’s
evenly distributed.
7. Place 3 pieces of squid into the flour and coat
well. Remove the squid and shake to remove
excess flour.
8. Place the squid into the egg wash, gently coat
it and lift it to drain any excess.
9. Coat the squid with the panko crumbs to
form a crust. Shake gently to remove excess
and place them onto a tray.
10. Repeat the process with the
remaining squid rings.
11. Pre-heat the oven. Select AIRFRY/SUPER
CONVECTION/220°C/5 mins
and press start.
12. Spray the airfry basket with canola spray.
Place the squid rings into the basket,
ensuring they do not touch. Spray each piece
of squid in canola spray to coat the squid.
13. When the oven has preheated, place in
the squid for 5 mins. Remove the squid
and turn the squid over. Place the squid
back in the oven, select AIRFRY/SUPER
CONVECTION/220°C/2 mins
and press start.
14. Place the squid on a serving plate, sprinkle
with sea salt, and garnish with coriander and
chilli. Place the sauce on the side and serve
immediately.