SALT AND PEPPER SQUID RECIPE CHINESE RECIPES

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CHINESE CRISP - FRIED SALT AND PEPPER SQUID RECIPE - FOOD.COM



Chinese Crisp - Fried Salt and Pepper Squid Recipe - Food.com image

This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

300 g young squid, each about 4 to 5 cm long,cleaned
3 cups vegetable oil, for deep frying
1 tablespoon sea salt
1 tablespoon black peppercorns
75 g cornflour
1 red chile, very thinly sliced,seeds and all
2 green onions, cut into 1 cm pieces

Steps:

  • Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
  • Set aside with the tenticles.
  • Heat 5 cm of Vegetable oil in the base of a deep frying pan.
  • Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
  • stir into the cornflour, then toss with the squid to coat.
  • Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
  • Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
  • Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

Nutrition Facts : Calories 1594.5, FatContent 165.4, SaturatedFatContent 21.6, CholesterolContent 175.1, SodiumContent 1780.8, CarbohydrateContent 19.7, FiberContent 2.3, SugarContent 0.9, ProteinContent 13.6

SALT-AND-PEPPER SQUID WITH CHINESE FIVE-SPICE POWDER RECIPE



Salt-and-Pepper Squid with Chinese Five-Spice Powder Recipe image

Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid." More Chinese Recipes

Provided by Wendy Leon

Total Time 35 minutes

Yield 6

Number Of Ingredients 13

1/2 teaspoon Chinese five-spice powder
Kosher salt
Vegetable oil, for frying
2 large eggs
Cornstarch, for dusting
1 pound cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
Freshly ground black pepper
1 teaspoon extra-virgin olive oil
2 scallions, chopped
2 garlic cloves, minced
2 tablespoons minced red onion
1/2 red jalapeño, seeded and minced
Lime wedges, for serving

Steps:

  • Preheat the oven to 400°. Set a large rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
  • In a large saucepan, heat 1 inch of vegetable oil to 350°. In a shallow bowl, beat the eggs. Spread cornstarch in another shallow bowl. Working in four batches, dip the squid in the egg; squeeze out any excess egg. Dredge the squid in the cornstarch, shaking off any excess. Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid.
  • In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño and stir-fry over high heat until fragrant, 2 minutes. Add the squid and stir-fry until just heated through. Sprinkle with the five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges.

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