Chili Basil Squid Appetizer – Sybaritica

This Chili Basil Squid Appetizer is infused with the flavors of Thailand through the pairing of chili with the aromatic pungency of Holy Basil leaves.

• ¾ Cup Squid cut in small rings 1” thick
• 1 Tbsp. Flour
• 2 Tbsp. Slivered Almonds
• 1 tsp. Mustard Seed
• 4 – 6 small dried Red Chili
• ½ tsp. Cumin Seed
• ¼ Cup minced Onion
• 1 small Tomato finely diced
• 1 tsp. Sugar
• 2 Tbsp. Chili Paste with Holy Basil *See Notes

• Dust the squid rings with the flour, shaking off the excess, then quickly fry them in hot oil for 45 seconds or so. Drain on paper towel and set aside.
• Toast the Almond slivers in a dry pan until they begin to brown, then remove them from the pan.
• Add a splash of oil to the pan and add the Mustard Seed, Dried Chili and Cumin. Fry, stirring, until the Chili begins to noticeably darken.
• Add the Onion and cook until it is softened and taking on some color.
• Add the tomato and the sugar, and cook the tomato down, adding a splash or two of water as necessary, until a chutney like sauce is formed.
• Add in the Squid and the Almond, and continue cooking until all is heated through.

Cock™ Brand Chili Paste with Holy Basil is available in Asian Groceries, or on-line