Name: Squid and crisp prosciutto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram squid hoods; 2 egg whites; 1 teaspoon sea salt; 1 teaspoon cracked black pepper; 120 gram thinly sliced prosciutto; vegetable oil, for deep-frying; 2 tablespoon brown sugar; 1 tablespoon warm water; 2 egg yolks; 2 teaspoon lemon juice; 2 clove garlic, crushed; 3/4 cup (180ml) olive oil

Ingredients

1 kilogram squid hoods

2 egg whites

1 teaspoon sea salt

1 teaspoon cracked black pepper

120 gram thinly sliced prosciutto

vegetable oil, for deep-frying

2 tablespoon brown sugar

1 tablespoon warm water

2 egg yolks

2 teaspoon lemon juice

2 clove garlic, crushed

3/4 cup (180ml) olive oil

Method

1.Cut squid in half lengthways. Score inside of each piece and cut into 2cm-wide strips.

2.Whisk egg whites, salt and pepper in a small bowl.

3.Heat oil in large frying pan. Dip squid in egg mixture. In batches, deep-fry until squid is tender. Drain on absorbent paper.

4.To make crisp prosciutto, preheat oven to 200°C. Dip each prosciutto slice in combined sugar and water. Fold in half lengthways; twist into rosette shape. Place on oiled oven tray; bake, uncovered, about 10 minutes or until browned and crisp.

5.To make garlic sauce, blend or process yolks, juice and garlic until smooth. With motor operating, gradually add oil in thin stream; process until sauce thickens. Transfer to small bowl; refrigerate, covered, until required.

6.Serve squid with crisp prosciutto and garlic sauce.

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