SQUID RECIPES ASIAN RECIPES

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.

Steps:

• Cut squid in half lengthwise and remove cartilage inside the squid. Also, scrape the squid legs with the back of the knife and rinse squid with cold water.
• Cut squid into ½ inch wide pieces and set it aside.
• Now let’s make the sauce mixture. Combine the minced garlic, dry chili pepper flakes (gochugaru), black pepper, salt, fish sauce, soy sauce, sesame seed oil, and sesame seeds in a bowl. Tip: Set it aside and place within easy reach because it doesn’t take long for the squid to cook once it hits the hot pan.
• Prepare the green onions. Cut the green onions into 1” length sized pieces and set it aside for the last step.
• Turn on the stove and turn heat to high. Once the pan is heated, add avocado oil to the pan.
• Add squid to the pan and stir fry for 1 minute.
• Add the sauce mixture and stir fry for another minute. Turn off the stove and remove the pan from heat.
• Add green onions to pan and stir once.
• Serve and enjoy!