Sabrina Ghayour
book
Sabrina Ghayour · Persiana: Recipes From The Middle East & Beyond
No matter what form of squid I have eaten - whether in curries, chargrilled, stuffed, baked or deep-fried - I adore the stuff. It is still relatively cheap to buy, especially when frozen, which is perfectly fine. I like to use the smaller squid tubes rather than the giant ones, which I find comparatively tough. In this dish, the squid is crunchy and delicious. The same cooking method and coating also works well with tiger prawns.
