Crumbed Squid with Chips & Curry Sauce

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8 Ingredients

Number of servings

900grams Woolworths crispy straight cut chips
400grams seafood crumbed squid rings
36grams mild curry sauce mix
2teaspoons cornflour
450grams microwave fried rice
1/2 red capsicum, thinly sliced
2 spring onions, thinly sliced
1 birds eye chilli, thinly sliced

Description

Hungry for something different with a side of yum? Whip up this fakeaway version of the viral Irish-style Chinese takeaway.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Spread chips over a large baking tray. Cook in oven for 10 minutes. Turn chips over. Place squid on a separate baking tray. Add to oven with chips. Cook squid and chips for a further 15 minutes, turning squid halfway through.

Step 2 of 4

Meanwhile, place 2 cups water in a medium saucepan. Bring to simmer over medium-high heat. Crumble curry sauce into the water. Using a balloon whisk, whisk until dissolved. Cook, whisking often, for 2 minutes or until the mixture returns to a simmer. Combine cornflour with 1½ tbs of water in a small dish. Whisk into the sauce. Cook for a further 1-2 minutes or until the sauce thickens slightly. Remove from the heat.

Step 3 of 4

Heat rice following packet directions.

Step 4 of 4

Spread rice over a serving platter. Top with chips, squid and capsicum. Spoon over half the sauce. Sprinkle with spring onion and chilli. Serve with remaining sauce on the side.