Enjoy a summer seafood lunch with these recipes brought to you by our food writer, Libby Kimber.
Recipes from Easy Gluten Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons.
Crispy salt and pepper squid with mint and parsley
Serves 4-6
- 120g (1 cup) tapioca flour or 160g (1 cup) potato starch
- 1 Tbsp sea salt flakes
- 1 tsp freshly ground black pepper
- 2 egg whites
- 5 whole squid (roughly 1 kg), cleaned, tentacles removed, hoods sliced into 1 cm rings and flat pieces scored
- Extra-virgin olive oil, for deep-frying
- Handful of mint leaves, finely chopped
- Handful of flat-leaf parsley leaves,
- Finely chopped
- Lemon wedges, to serve
Combine the flour, salt and pepper in a shallow bowl. Whisk the egg whites in a second bowl.
Dip the squid in the egg white, allowing the excess to drip off, then coat well in the flour, dusting off the excess.
Heat enough olive oil for deep-frying in a large, deep frying pan until it reaches 180°C on a kitchen thermometer (or until a cube of gluten free bread dropped in the oil browns in 15 seconds). Add the squid in batches (so you don’t overcrowd the pan) and cook for 1–2 minutes or until crisp and lightly golden. Remove with a slotted spoon and drain on a wire rack with paper towel underneath to stop the squid going soggy.
Finish with the fresh herbs, sprinkle with salt and serve hot with lemon wedges.
Garlic prawns, lime and chilli summer spaghetti
Serves 4
- 350 g gluten-free spaghetti
- 3 Tbsp extra-virgin olive oil, plus extra for drizzling
- 3 garlic cloves, finely grated
- 1/4 tsp dried chilli flakes
- Finely grated zest and juice of 1 lime, plus extra
- Lime wedges to serve
- 20 large raw prawns, peeled and deveined, tails intact
- Sea salt flakes and freshly ground black pepper
- Handful of flat-leaf parsley leaves, finely chopped
- Cook the spaghetti according to the packet instructions until al dente.
Meanwhile, heat the olive oil in a large frying pan over medium–low heat, add the garlic, chilli flakes and lime zest and cook for 30 seconds. Add the prawns and a good pinch of salt and pepper and cook for 2 minutes until they just turn opaque.
Using tongs, transfer the spaghetti directly into the pan, dragging along some of the pasta water to create a silky sauce. Toss to combine and cook for 1 minute, then add the lime juice and parsley and toss again.
Divide the pasta among four plates, drizzle with extra olive oil, finish with a grinding of pepper and serve with a wedge of lime.
