CRISPY SQUID AND SEAWEED SOUP

This squid soup has a distinct and delicious flavour of the sea, which comes from the tasty seaweed (available from health food shops, some supermarkets and online). One of my favourite inventions in my quest to be low-carb is the crispy squid coating. A crunchy combination of coconut flour and crushed pork scratchings, it’s great on all kinds of fish.

INGREDIENTS

SERVES: 4

20g dried wakame seaweed

15g dried dulse seaweed

2 tbsp white miso paste

2 tbsp dark soy sauce

2 tsp sesame oil

1 tsp freshly ground white pepper

Vegetable oil, for deep- and shallow-frying

200g firm tofu, drained, patted dry on kitchen paper and cut into 2cm cubes

200g fresh squid, cleaned and cut into 1cm rings

100g samphire

A bunch of spring onions, trimmed and cut into 1cm pieces

4 garlic cloves, grated

1–2 red chillies, sliced, seeds and all

For the crispy coating:

130g pork scratchings

50g coconut flour, plus extra to dust

1 tsp cracked black pepper

1 tsp sea salt

4 free-range egg yolks

100ml milk

METHOD

1: Put the wakame and dulse seaweeds into a bowl, pour on 600ml warm water and leave to soak for 20 minutes. Strain the liquor through a fine sieve into a clean pan and add another 600ml water. Reserve the seaweed.

2: Whisk the miso paste into the liquor and bring to a simmer. Add the soy sauce, sesame oil and white pepper, then the reserved seaweed. Simmer for 10–15 minutes.

3: Meanwhile, heat a thin layer of oil in a non- stick frying pan over a high heat. Add the tofu and cook, turning gently as necessary, until lightly toasted on all sides. Carefully remove with a spatula and drain on kitchen paper.

4: For the coating, crush the pork scratchings in their bags with a rolling pin, then open the bags and tip the crumbs into a bowl. Add the coconut flour, cracked black pepper and salt; mix well. In another bowl, beat the egg yolks with the milk. Put some coconut flour into a third bowl.

5: To coat the squid pieces, dip them a few at a time into the coconut flour, shake off any excess, then dip them into the egg mix, and finally into the crumb mix, making sure they are well coated all over.

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