SALTED SQUID RECIPES

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

Ingredients

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.

SALT AND PEPPER SQUID | CHINA SICHUAN FOOD

Salt and Pepper Squid | China Sichuan Food image

Salt and pepper fried squid

Provided by Elaine

Categories Snack

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 13

Ingredients

350 g raw squid ( , tentacles and tubes)
pinch of salt and pepper for marinating
salt to taste
2 tsp. coarsely ground white pepper
1/4 cup starch ( , I use sweet potato starch, you can use cornstarch)
1/2 tbsp. chili pepper powder ( , optional for a mild version)
2 fresh peppers ( , one red, one green)
3 cloves of garlic ( , finely minced)
1/2 middle size egg
2 green onions ( , finely chopped)
1 tbsp. cooking oil
oil for deep-frying
1 small bunch of Coriander

Steps:

Clean the squid and remove the dark skin on the surface.
Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and dry with kitchen paper.
Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes. And then add starch and egg. Mix well.
Heat up enough oil in a deep pot until 170 degree C. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid by small batches.
Place 1 tablespoon of cooking oil again and then fry garlic, fresh pepper and green onion until aroma. Then return squid and sprinkle salt and pepper. Turn off the fire and mix everything well.

Nutrition Facts : Calories 401 kcal, CarbohydrateContent 30 g, ProteinContent 32 g, FatContent 17 g, SaturatedFatContent 2 g, CholesterolContent 463 mg, SodiumContent 1664 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

More about "salted squid recipes"

SALT AND PEPPER SQUID RECIPE | ALLRECIPES

This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper seasoned flour and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad.
From allrecipes.com
Reviews 4.2
Total Time 15 minutes
Category World Cuisine, Asian
Cuisine Asian
Calories 1293.6 calories per serving

Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.

See details

SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD

Crisp, spicy coating and hot, tender squid make an irresistible combination
From bbcgoodfood.com
Total Time 25 minutes
Category Starter
Cuisine British
Calories 380 calories per serving

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

See details

VIETNAMESE SALTED SQUID WITH RAO’S HOMEMADE® MARINARA ...

APPETIZER by Christine Ha
From bonappetit.com

See details

NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD FOOD

Neil Perry shares his fried squid with spiced salt recipe from Sydney's soon-to-open Jade Temple restaurant.
From goodfood.com.au
Total Time 30 minutes
Category Main-course

1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.

2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt, then add squid to the batter.

3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.

4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.

For another Jade Temple recipe, check out Neil Perry's braised duck leg with chestnuts.

See details

SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID) RECIPE ...

This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn’t made before. I was aiming for the taste I’d had in a Seattle sushi place, but didn’t quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I – and others – can duplicate it in the future. These are as good as any calamari I’ve gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 2274.2 per serving

Serve immediately with dipping sauce – we like garlic chile sauce, but cocktail sauce or aioli is nice, too.

See details

EASY SQUID RECIPES - OLIVEMAGAZINE

Make the most of this unique seafood with our recipes, from crispy calamari to seafood risotto and stuffed squid
From olivemagazine.com

See details

SALT AND PEPPER SQUID | ASIAN INSPIRATIONS - ASIAN RECIPES

Succulent squid deep fried and sprinkled with a dash of pepper and salt. Could it have been easier than this? Try it for a quick finger food when you plan an impromptu party.
From asianinspirations.com.au
Reviews 5
Total Time 1 minutes
Cuisine Chinese

To Prep Use a sharp knife to cut through one side of each squid hood length ways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel. Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionery/oil thermometer. (Or, add a 5cm cube of bread to the oil – it should turn light golden in 10 secs) Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat. To Cook Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 mins or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid. Serve immediately with lemon wedges and chilli soy sauce.

See details

STIR-FRIED SALT AND PEPPER SQUID WITH RED CHILLI AND ...

Tender pieces of squid with a crispy, spicy coating make Salt and Pepper Squid an enduringly popular dish. This foolproof salt and pepper squid recipe from seafood expert Rick Stein is a perfect dinner party starter, with impressive results for minimum effort.
From thehappyfoodie.co.uk

Prepare the squid as described in Rick's video guide below.

For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside in the fridge until needed. Whisk together the soy sauce, sesame oil, sugar and salt.

Heat a small heavy-based frying pan over a high heat. Add the black and Sichuan peppercorns and dry-roast for a few seconds, shaking the pan now and then, until they darken slightly and become aromatic.

Coarsely crush, then stir in the sea salt flakes.

Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to a plate, then repeat with the remaining oil and the rest of the squid. Return the first batch of squid to the wok and add 1 teaspoon of the salt and pepper mixture (the rest can be used in other stir-fries).

Toss together for about 10 seconds, then add the red chilli and spring onions and toss together very briefly. Serve immediately, with the dressed salad alongside.

See details

SALT AND PEPPER SQUID RECIPE - THE SPRUCE EATS

From thespruceeats.com

See details

CHINESE SALT AND PEPPER SQUID RECIPE IN 3 WAYS!

From honestfoodtalks.com

See details

SPICE-SALTED SQUID | GUEST RECIPES | NIGELLA'S RECIPES ...

From nigella.com

See details

SALTED EGG YOLK SQUID: SALTY, RICH, CHEWY PERFECTION ...

From butterkicap.com

See details

SALT AND PEPPER SQUID (CHINESE FRIED CALAMARI!) - THE WOKS ...

Feb 04, 2015 · Combine the all-purpose flour, semolina flour, cornmeal, salt, and white pepper in a medium bowl. Set aside. When the oil reaches temperature, you're ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
From thewoksoflife.com

See details

THE BEST IKA NO SHIOKARA (SALT PRESERVED SQUID) RECIPE BY ...

The squid sacs are covered with a thin membrane, so peel this off with your hands (see photo). Crush the insides of the sacs (the "liver") and mix well, and salt with high quality natural salt. Since the squid is already salted, add salt while tasting! You can always add more later, so be sparing with the salt at this stage!
From cookpad.com

See details

SALT AND PEPPER SQUID (CHINESE FRIED CALAMARI!) - THE WOKS ...

Feb 04, 2015 · When I perfected the recipe for fried calamari, it was a total no-brainer to make this Cantonese Salt and Pepper Squid.Prepared in a similar manner to Cantonese Salt & Pepper Pork Chops, the fried pieces of calamari are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers.. Traditionally, the squid is coated in cornstarch and then fried, yielding an airier crunch ...
From thewoksoflife.com

See details

SQUID (SOTONG) IN SALTED EGG YOLK CUSTARD SAUCE ?????? ...

Nov 13, 2015 · Heat up a deep frying pan with 1 tbsp of cooking oil and add the minced garlic, curry leaves and chili padis and stir fried till fragrant. Add the deep fried squids, custard sauce and mashed salted egg yolks. Stir to combine the sauce and salted egg yolks evenly over the squids. Dish and serve hot !
From eatwhattonight.com

See details

FERMENTED SQUID SIDE DISH (OJINGEOJEOT) RECIPE BY MAANGCHI

Nov 04, 2010 · As you see in the recipe, fermenting squid is very simple and needs only 2 ingredients: squid and salt. You need good quality squid and proper amount of salt but you said, “The squid and the salt were good quality” Then I think the issue is amount of salt. Salt will make the squid ferment without going bad. Add more salt.
From maangchi.com

See details

OVEN BAKED SALT & PEPPER SQUID RECIPE | SIMPLIFY CREATE ...

Feb 23, 2021 · Mix flour, breadcrumbs, salt and pepper in a medium-sized bowl. Coat squid ring in crumb mixture and place on a baking tray, ensuring squid rings are well spaced out on the tray and not piled on top of each other. Cook in oven for approximately 16-20 minutes, turning half way. Serve with dipping sauce such as tartare sauce or aioli, or squeeze ...
From simplifycreateinspire.com

See details

SQUID TUBE RECIPE - SHARE-RECIPES.NET

How To Cook Squid Tube 19 recipes Woolworths. Just Now how to cook squid tube, juice, oregano, salt and pepper. Set aside to cool. Close the narrow end of each squid tube by threading with a toothpick. Fill each tube with rice mixture and seal the open end with a toothpick. Cut a few slashes across If
From share-recipes.net

See details