The sweet, spicy and malty salt coating the squid has a rich and earthy umami flavour almost reminiscent of porcini or shiitake mushroom. Add a little sourness from a squeeze of fresh lime and enjoy!
- 500g squid, cleaned
- 3 tbsp rice flour
- oil for deep frying
- 1 tsp chives, finely chopped
- dressed salad leaves and lime wedges, to serve
- 440ml Guinness
- 1 cup flat leaf parsley leaves (loosely packed)
- 1 tbsp sea salt flakes
- ½ tsp caster sugar
- 1 tsp Korean chilli powder
- ¼ tsp ground black pepper
To make the Guinness salt, reduce the Guinness in a small saucepan to one-fifth of its volume. Finely chop the parsley leaves and stir into the reduced Guinness on low heat. Continue to cook for 2 minutes, stirring until a dark paste is formed. Spread the paste in a thin layer over a baking tray and bake in a very low 50C oven for a few hours or overnight until completely dried. Scrape the dried mixture into a mortar and grind a few times until just broken up. The Guinness flakes should still be quite large and textured. Add the remaining salt ingredients and combine.
Heat the oil to 180C. Slice the squid into thin strips and toss in the rice flour. Shake off any excess flour and deep fry in batches until just cooked. Drain well. Toss the squid in 1 tsp of Guinness Salt and chopped chives. Serve with dressed salad leaves and lime wedges.
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