Though once dominated by British culinary tastes, Australian cuisine is now influenced by a variety of Mediterranean and Asian foods introduced by immigrant cultures. Many people living outside of Australia think of native Bush Tucker when they contemplate Australian food, but Southeast Asian, Greek, Lebanese and Italian influences are now more common.
Scoring the squid lightly with a knife makes it more tender.
To make dressing, cut the chilli peppers in half lengthwise. Place the rice vinegar, sugar and chilli peppers in a saucepan over a medium heat. Stir to dissolve the sugar and simmer for about 20 minutes or until the mixture has reduced to a thin syrup. Remove from the heat and add the lime juice. Strain and let cool.
To make seasoned flour, mix the flour and spices together and set aside.
To make salad, score the squid lightly with a knife to make a criss-cross pattern. Finely julienne the capsicums, carrot and chilli pepper. Finely slice the onion and mix it with the other vegetables.
Heat vegetable oil to a depth of 5 cm (2 in) in a deep saucepan or deep fryer over a medium heat. Dip the squid in the flour mixture until each piece is well coated and then fry until the flour crust is crisp, about 1 minute. Drain and then slice the squid into 1 cm (1/3 in) thick rings.
To serve, add the squid to the prepared vegetables and pour over the dressing. Toss and add the coriander leaves.
A Taste of Australia: The Bather's Pavilion Cookbook
By Victoria Alexander and Genevieve Harris
Photographs by Rodney Weidland
Ten Speed Press
122 pages, full-color photography throughout
Reprinted with permission
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