"Cumi Cumi Goreng" crispy marinated Squid by Chef Kevin O'Toole

So this month , if you are feeling dampened by the snow or a dull rainy day , wile away the afternoon blues and lift your spirits with a batch of these ..... If you can add an open fire ... Highbank Orchard Honeyed Cider....  a pretty shaggy dog , a super model or a handsome rugged man ... so much the better . This is immediate gratification on so many levels !!!!!!!!!!!!!!

The same rub was used for both the Cumi Cumi Goreng ( crispy marinated Squid ) and Udang Goreng ( crispy fried whole black tiger prawns ).

You can use peeled Prawns but here Kevin prefers to keep them in their shells.

If using Squid , first score the flesh in an X crossed pattern.

Ingredients :

  • 1 tbsp of shrimp paste
  • 10 grms of fresh turmeric
  • 30 grms of garlic
  • 30 grms of ginger
  • 10 red chillies ( de-seeded )
  • 100grms of plain flour & 100 grms of rice flour( for dusting )

Roast the shrimp paste under a grill or in the oven at 150 for 20 -30 mins until dry.

This will remove all moisture and any impurities.

Alternatively , dry roast in a dry non stick pan on low heat for 10 -15 mins , stirring continuously to avoid sticking or burning .

Set aside to cool .

Blitz in a food processor with the rest of the ingredients and strain the excess liquid.

Chill until needed.

NB : This will keep in the fridge for up to two weeks in a sterilised jar

Chameleon Restaurant, lower fownes street, Temple bar, Dublin 2 .