Hungry for something different with a side of yum? Whip up this fakeaway version of the viral Irish-style Chinese takeaway.
Ingredients
900g Woolworths crispy straight cut chips
400g seafood crumbed squid rings
36g mild curry sauce mix
2 tsp cornflour
450g microwave fried rice
1/2 red capsicum, thinly sliced
2 spring onions, thinly sliced
1 birds eye chilli, thinly sliced
Method
Step 1
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
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
Heat rice following packet directions.
Step 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.
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