Salt & Pepper Squid

Basil, Garlic, Nam Jim, and Chile

Chef Nick Wong of UB Preserv | Houston
Yield: 1 serving

Adapted by StarChefs | February 2020

INGREDIENTS:

Nam Jim:
Yield: 2 quarts
425 grams tomatillo, hulled 
150 grams peeled garlic
200 grams cilantro stems
50 grams serrano chile, stemmed 
10 grams Thai chile, stemmed 
300 grams lime juice
200 grams fish sauce
270 grams palm sugar
70 grams sugar
7 grams MSG
15 grams salt

Salt and Pepper Squid: 
Oil for deep fryer  
1 cup tapioca flour
1 cup rice flour
8 ounces squid tentacles and mantles, mantles cut into ½-inch rings
Salt
Black pepper 
¼ cup grapeseed oil
½ cup minced garlic
½ cup thinly sliced shallot
¼ cup thinly sliced serrano chile
12 leaves Thai basil
1 wedge lime

METHOD:

For the Nam Jim:
To a Vitamix blender, add all ingredients; purée. 

For the Salt and Pepper Squid:
In a deep fryer, heat oil to 350°F. In a large bowl, combine flours. Season squid with salt and pepper and dredge in flour mixture, shaking off excess. Deep fry squid 2 minutes, until crisp; drain. In a wok, heat grapeseed oil until smoking. Working quickly, add garlic, shallot, and chiles and season with salt and pepper. Stir-fry until shallots are just translucent. Add 10 basil leaves and fried squid. Stir-fry 10 seconds. Adjust seasoning with salt and pepper. Serve in a bowl with lime and Nam Jim dipping sauce on the side. Garnish with remaining basil.

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