Chinese Squid Recipes

CHINESE SQUID

Chinese Squid image

A tasty dish of stir fried vegetables topped with crispy fried squid.

Provided by Corina Blum

Number Of Ingredients 11

Ingredients

1 clove garlic (sliced)
1 chilli pepper (thinly sliced)
1 green pepper (sliced)
1/4 white cabbage (sliced into thin strips)
3 spring onions (sliced)
1 onion (sliced)
10 g root ginger (sliced into thin sticks)
3 tbsp soy sauce
1 lime (juiced)
300 g squid (chopped into bite sized pieces)
2 tbsp flour

Steps:

Make sure everything is prepared before you start cooking so you can cook everything quickly. Heat a dash of flavourless oil in a wok and about 1/2 cm in a saucepan. If you are serving it with rice, the rice should be almost ready when you begin.
Add the sliced garlic and chilli pepper to the wok first. Stir fry for a minute and then add the rest of the vegetables. They will only take about 3 minutes to cook.
Add the soy sauce and the lime juice at the end.
Toss the squid in the flour and then add the squid to the saucepan with the oil. The squid will only take 1-2 minutes. It will puff up a bit and turn white. When ready remove it from the pan with a slotted spoon and put on kitchen roll to drain off the excess oil.
Serve the squid on top of the stir fried vegetables.

Nutrition Facts : Calories 275 kcal, Carbohydrate 35 g, Protein 31 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 350 mg, Sodium 1605 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

STIR-FRIED SQUID WITH CHINESE VEGETABLES

Stir-Fried Squid With Chinese Vegetables image

Provided by Moira Hodgson

Categories dinner, one pot, main course

Time 35m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 pound squid
4 tablespoons peanut oil
2 tablespoons fresh ginger, chopped
1 clove garlic, minced
3 scallions, sliced (including green part)
1/4 pound fresh snow peas
2 cups bok choy (Chinese cabbage), sliced
Coarse salt and freshly ground pepper to taste

Steps:

Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 971 milligrams, Sugar 4 grams

CHINESE CRISP - FRIED SALT AND PEPPER SQUID

Chinese Crisp - Fried Salt and Pepper Squid 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.

Provided by Lene8655

Categories Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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.

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