Moroccan-style Pan-fried Baby Squid RecipeIngredients:
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.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
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