Food Service
Chilli Squid Tenders with Pineapple Chutney
| Pacwest Products: |
Chilli Squid
|
| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Chilli squid tenders pair nicely with a pineapple chutney condiment. A labour light dish that can be served as a starter, finger food, event food or used as part of a banquet meal. The pineapple chutney can be scaled prior to service and will keep refrigerated for two days. Best suited for pubs, clubs and hotels.
INGREDIENTS
- Pacific West's Chilli Squid
- 1 large pineapple
- 1 tsp salt
- 1 red onion thinly sliced into half rings
- 4 red chillies, seeded and finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp ginger juice
- 6 tbs lime juice
- 30 gm icing sugar to taste
INSTRUCTIONS
For the chilli squid
Deep fry 180C 3-4 minutes
For the pineapple chutney
Peel the pineapple. Rub the pineapple with salt and leave to sit for a few minutes in a colander to draw out some of the juices. . Rinse then cut into 3 cm cubes and drain well on paper towels.
Mix all the ingredients in a bowl adding enough sugar, lime juice, pepper and salt to achieve a balance. Chill and serve
PACIFIC WEST
Chilli Squid
Tender squid strips coated in a mild chilli crumb. The chilli squid offers a flavourful spicy alternative to the traditional salt & pepper squid, suitable for a variety of menus.
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