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http://www.lifestylefood.com.au/recipes/211/stir-fried-squid-and-prawn-with-squid-ink-noodles

LifeStyleFOOD.com.au

Stir Fried Squid & Prawn with Squid Ink Noodles, Speck, Chilli and Coriander is a dark and mysterious looking dish. Coloured by the squid's natural ink, it's perfect if you're looking to create that something extra special.

Ingredients

  • 200 g cleaned squids tubes, sliced 1/2 cm thick

  • 2 tablespoons diced speck or smoky bacon

  • 4 large green king prawns peeled and diced

  • 1 wild green chilli finely sliced

  • 2 cloves garlic finely chopped

  • 200 g squid ink noodels

  • 1 teaspoon squid ink

  • 0.25 cup chicken stock

  • fish sauce

  • sea salt

  • 0.5 lemon

  • 0.5 punnet cherry tomato sliced in half

  • 2 tablespoons coriander leaves

  • extra virgin olive oil

  • Squid Ink Noodles

  • 100 g plain flour

  • sea salt

  • 1 whole egg

  • 1 egg yolk

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon squid ink

Method

  • 1.

    Bring a pot of water to the boil.

  • 2.

    Heat a large frying pan and add a splash of extra virgin olive oil.

  • 3.

    Add the squid, bacon, prawns, scud chilli and garlic to the pan and toss quickly.

  • 4.

    Remove the pan from the heat for a moment.

  • 5.

    Blanch the noodles until al dente and add them to the pan.

  • 6.

    Return the pan to the heat.

  • 7.

    Add the squid ink, chicken stock, a dash of fish sauce, a pinch of salt and a squeeze of lemon.

  • 8.

    Taste the sauce at this point to check that it is balanced.

  • 9.

    Finally, add the cherry tomatoes along with the coriander leaves and toss together well.

  • 10.

    Serve straight away into 4 bowls.

  • Squid Ink Noodles:

  • 1.

    Sift the flour into a large bowl or straight onto a clean bench.

  • 2.

    Add the salt, whole egg, egg yolk and extra virgin olive oil.

  • 3.

    Mix the squid ink with a little water, stir together and add.

  • 4.

    Mix the dough together and knead gently, being careful not to over work it.

  • 5.

    Wrap the dough in glad wrap and rest it 30 minutes.

  • 6.

    Once the dough has rested, flour it well and pass it through a pasta machine, keeping the dough well doused in flour each passing.

  • 7.

    When you have reached the desired thickness, roll the dough up and cut it into strips.

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