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SABA Dublin -- Black Pepper Squid

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  • 07-03-2010 9:49pm
    #1
    Swampy
    Registered Users Posts: 2,104 ✭✭✭


    Hi all,

    I am completely addicted to the black pepper squid from Saba restaurant in Dublin.

    Just wondering if anyone knows any insider information on the batter?


    Thanks


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    #2
    Swampy
    Registered Users Posts: 2,104 ✭✭✭Swampy


    Anyone??

    So as not to be take, take, take here is the recipe I use at the moment.

    Squid, cut in to suitable sized rings. Not too thick.
    Flour with plenty of salt(maldon preferably) and a crap load of pepper. I grind down pepper corns in the pestle and mortar. I mean a LOT of pepper.

    I get an egg white and whisk it until peaky. Then dip the squid into the egg whites, then seasoned flour then shallow fry. Trust me, the egg sticks to the squid enough to be coated very well.

    It makes the most amazing bubbly batter. Crispy and delicious.

    Eat with Heinz Ketchup or any other sauce/dip of choice.


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    #3
    jackie_brown
    Closed Accounts Posts: 17 ✭jackie_brown


    oh i just had them last night!
    they were cooked to perfection... nice and soft, unlike rubbery ones you get in some restaurants...

    SABA is by far the best thai-vietnamese restaurant in Ireland.


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