Friday 26 October 2012

Moroccan-style Pan-fried Baby Squid Recipe

This is a classic Moroccan recipe for very lightly-fried baby squid that can be served as a starter (appetizer) or a light lunch dish.

Moroccan-style Pan-fried Baby Squid Recipe


8 prepared baby squid (with tentacles)
1 tsp ground turmeric
1 tbsp smen
2 garlic loves, finely chopped
15g fresh ginger, grated
2 tsp clear honey
juice of 1 lemon
2 tsp harissa
sea salt, to taste
1 bunch of coriander leaves, chopped, to garnish

Wash the squid then dry inside and out with kitchen paper. Sprinkle over the turmeric then heat the smen in a large frying pan. Add the ginger and garlic and fry for a few minutes, or until beginning to brown. Now add the squid and their tentacles.

Fry very quickly on both sides over high heat. Take care not to over-cook the squid or it will become tough and rubbery. It should just be done.

Add the lemon juice, honey and harissa to the pan. Stir until you have a sauce. Season to taste with salt, sprinkle over the chopped coriander and serve immediately.

If you enjoyed this recipe you can find many more Moroccan dishes on the Celtnet Moroccan recipes page.

For more African Recipes, see the Celtnet Recipes Blog African Recipes page.

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