Squid Manchurian

Like all other seafood, squid too is one of my favourites! Here, I have tried out a starter with squid...

Preparation time - 30 minutes + 3 hours of marination for squid

Cooking time - 30 minutes

Ingredients:

Squid - 750 gm

For the marination:

Kashmiri red chilli powder - 3 tsp

Red chilli sauce - 1 tsp

Salt - to taste

For the sauce:

Spring onion bulbs - 1 bunch

Shallots - 7, finely sliced

Ginger paste - 2 tbsp

Green Chillies - 2, chopped

Corn starch - 2 tbsp, mixed with water to  make a smooth paste

Soya sauce - 1/3 cup

Tomato sauce - 1/2 cup

Salt - to taste

Stalks of spring onion - for garnishing, finely chopped

For the batter:

Flour - 11/2 cup

Corn starch - 1/2 cup

Water - 1 cup

Chilli flakes - 1 1/2 tsp

Green stalks of spring onion - 2 tbsp, finely chopped

Eggs - 2

Method:

1. Clean, wash and cut squid into rings.

2. In a bowl, add all the ingredients for marination and mix well. Add the squid rings. Close and keep aside to marinate for 3 hours.

For the sauce:

1. In a pan, heat 2 tbsp oil. Add chopped green chillies.

2. When the colour changes, add the finely sliced shallots. Saute for a minute or two. Then add the spring onions and saute for 5-6 minutes. Now, add the ginger paste and saute till the raw smell goes.

3. Now, add the sauces and mix well. Cook for 2-3 minutes. Close and keep aside.

For the Batter:

1. In a bowl mix together flour, cornstarch, chilli flakes, spring onions, eggs, salt and water according to consistency. the batter should not be very thin.

2. Heat oil in a kadai. Take each squid ring and dip it well in the batter  so that it coats well on all sides. Slowly drop it in the oil. When it turns golden brown flip the side. When done remove and drain on a kitchen absorbent paper. Repeat for all the rings.

3. Now, slowly add all the fried squid rings to the prepared the sauce. (It should be warm). Mix with care. When the sauce bubbles at the side, add the cornstarch. Mix slowly. Cook for 1-2 minutes till it gets thick and saucy. 

4. Transfer to a serving bowl. Garnish with finely chopped green stalks.