SQUID IN CANTONESE RECIPES
SALT AND PEPPER SQUID | CHINA SICHUAN FOOD
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
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
CHINESE CRISP - FRIED SALT AND PEPPER SQUID RECIPE - FOOD.COM
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
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
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