Crispy squid And Prawns With Chilli Jam

30 mins

Serves 3

Difficult

Ingredients

Sauce

  • 5 large red chillis, finely chopped and deseeded
  • 2 garlic cloves, sliced
  • 3 tbsp honey
  • 1 tbsp cider vinegar
  • 50ml water
  • salt and pepper to season

Squid and prawns

  • 1 tbsp coconut oil
  • 4 pieces of large squid, whole
  • 16 prawns
  • 1 red chilli, chopped
  • 2 limes, zest
  • 100g coconut flour or almond flour
  • 1 tsp sea salt and ground black pepper
  • 1 tbsp paprika
  • 1 lemon
  • Handful of coriander, chopped

Nutritional Info

Per serving

Calories 274

Protein 15g

Carbohydrates 38

Sugar 21g

Fibre 14g

Fat 9g

Method

  • Start by combining all the sauce ingredients in a medium saucepan. Bring to a boil, over a medium heat, stirring frequently.
  • Reduce the heat and allow to simmer for 10-15 minutes or until the sauce thickens up. Season with salt and pepper then leave to cool to thicken.
  • For the squid and prawns, add the coconut oil in a medium sized frying pan and place on a medium heat.
  • Wash the squid and pat dry. Slice horizontally into rings. Place the squid on to a plate along with the prawns, making sure any black bits have been removed. Finely grate over the lime zest to coat.
  • Place the flour, paprika, and salt and pepper in a bowl. Toss the prawns and squid into the flour then fry in the pan for 4-5 minutes or until golden and crispy and cooked through.
  • Transfer the squid and prawns on a plate with kitchen roll to remove any excess fat. Season with salt and pepper and serve with a squeeze of lemon juice, chopped chilli, coriander and the chilli jam.