SALT AND PEPPER SQUID
Cantonese Salt and Pepper Squid recipe is similar to fried calamari but are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers.
Provided by Kaitlin
Categories Fish anbs Seafood
Time 40m
Number Of Ingredients 12
Steps:
- First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to end up with one piece of calamari that includes all the tentacles. If you're using larger squid, you can cut these pieces lengthwise in half in order to make them bite-sized. Having each piece be roughly the same size is important for achieving the same cooking time for each piece of calamari. Drain the squid pieces in a colander and transfer to a bowl.
- Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
- In a medium deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 325 degrees.
- While you're waiting for the oil to heat, prepare your dry mixture. 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.
- Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown, about 2-2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (be careful, it's hot). You can sprinkle more salt immediately after frying to your taste. A necessary step, however, is to crack some fresh white pepper over the freshly fried squid. Continue frying in these small batches and seasoning with white pepper until you've fried all the squid.
- Now the next phase: stir-frying the fried squid. Heat a wok over medium-high heat. Add a tablespoon of vegetable oil. Add the ginger and let it fry in the oil. After about 20 seconds, add the garlic. Stir the garlic around the wok quickly in order to prevent burning. When the garlic gets lightly golden in color, add the peppers. Continue to stir fry for another 30 seconds.
- Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so. Plate and serve immediately with white rice! And don't leave those crispy pieces of garlic and pepper behind!
Nutrition Facts : Calories 398 kcal, Carbohydrate 30 g, Protein 22 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 264 mg, Sodium 489 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
QUICK SALT & PEPPER SQUID
Serve up aromatic salt and pepper squid in just 2 minutes on the griddle, great for a light sharing starter
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 17m
Number Of Ingredients 6
Steps:
- Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
- Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
- Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 16 grams protein, Sodium 1.53 milligram of sodium
SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- 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.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
SALT AND PEPPER SQUID
How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.
Provided by Jeremy Pang
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
- Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
- After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
- Finely chop the garlic and chiles. Finely slice the spring onions.
- Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
- Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
- In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
PEPPERED SQUID
Provided by Regina Schrambling
Categories dinner, main course
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the squid bodies into thin rounds and the triangular fins and tentacles into small pieces. Dry on paper towels.
- Heat the oil in a skillet over medium-high heat. Add half the squid and saute just until it turns completely white. Using a slotted spoon, transfer to a bowl. Repeat with the remaining squid. Pour the cooking oil over the squid in the bowl.
- Add the vinegar to the pan and swirl around to deglaze, then pour it over the squid. Add the garlic, salt and cayenne and toss to mix. Let stand at room temperature until cooled.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 150 milligrams, Sugar 0 grams
SALT AND PEPPER SQUID WITH CARAMELIZED ONIONS AND BELL PEPPERS
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a saute pan very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand. For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside. To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter. Whisk in the oil. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes. Season and add back the squid, mix quickly.
- PLATING: On a large oval, plate the squid.
- WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
SALT AND PEPPER CALAMARI
A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.
Provided by Lindsayne
Categories Appetizers and Snacks Seafood
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
- Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
- Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 58.1 g, Cholesterol 277.8 mg, Fat 18.4 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 3.8 g, Sodium 1439.6 mg, Sugar 0.9 g
SALT AND PEPPER SQUID
Time 30m
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer.
- Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven. Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches. Toss squid with salt and pepper and serve immediately.
SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)
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... :)
Provided by Julesong
Categories Squid
Time 15m
Yield 1 as main dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
- (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
- Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
- Pull or cut the wings away from the body.
- Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
- Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
- In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
- In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
- Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
- Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
- Remove with a slotted spoon and let drain on paper towels.
- Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.
Nutrition Facts : Calories 2274.2, Fat 221.5, SaturatedFat 29.2, Cholesterol 264.2, Sodium 2398.1, Carbohydrate 60.1, Fiber 14.2, Sugar 0.5, Protein 26.4
SALT & PEPPER CRISPY SQUID
I've cooked this several times and just love it, so long as the squid is very dry you can flour in advance, lay out single layer, cover and refrigerate for up to 2 hours. It's a great starter for Thai steamed fish or Malay fish curry.
Provided by cherrys eats
Categories Squid
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tubes open and check that they are really clean.
- Open them up from one side and lay them with the inside surface facing up. With a really sharp knife, make slanted cuts into the flesh of the squid at 5mm intervals - only shallow, don't cut through.
- Reverse and do it from the opposite direction to make diamond shapes.
- Then cut the tubes into wide strips and toss into the flours, salt and pepper. Shake off any excess - I find a sieve works best.
- When ready to cook, heat the oil to just smoking and add half of the squid sections.
- Cook until they are a pale golden brown. Drain on paper towelling. Repeat with the remaining squid.
- For the sauce, combine the rest of the ingredients.
- To serve, pile the squid into a shallow serving plate and pour over half of the dessing.
- Serve the rest of the dressing separately.
Nutrition Facts : Calories 1210.3, Fat 112.1, SaturatedFat 14.9, Cholesterol 466.8, Sodium 1840.9, Carbohydrate 20.9, Fiber 1.8, Sugar 6.1, Protein 33.2
More about "peppered squid recipes"
PEPPERED SQUID RECIPE - ALIYAH'S RECIPES AND TIPS
From aliyahsrecipesandtips.com
Estimated Reading Time 2 minsTotal Time 30 mins
BLACK PEPPER SQUID - HEADBANGER'S KITCHEN - KETO ALL …
From headbangerskitchen.com
GARLICKY GRILLED SQUID WITH PEPPERS RECIPE | BON APPéTIT
From bonappetit.com
10 BEST HEALTHY SALT AND PEPPER SQUID RECIPES | YUMMLY
From yummly.com
SALT & PEPPER SQUID RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
SALT AND PEPPER SQUID | SQUID RECIPES | TESCO REAL FOOD
From realfood.tesco.com
OVEN BAKED SALT & PEPPER SQUID RECIPE - SIMPLIFY CREATE …
From simplifycreateinspire.com
NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD …
From goodfood.com.au
26 SQUID RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHINESE SALT AND PEPPER SQUID RECIPE IN 3 WAYS!
From honestfoodtalks.com
Ratings 71Calories 398 per servingCategory Appetizer
FRIED CALAMARI RECIPE – ALSO KNOWN AS SALT AND PEPPER SQUID
From theocooks.com
24 SQUID SALT AND PEPPER IDEAS IN 2022 | STUFFED PEPPERS, QUICK …
From pinterest.ca
SALT AND PEPPER FRIED SQUID - SIMPLY DELICIOUS
From simply-delicious-food.com
CRISPY SPICY SALT & PEPPER SQUID WITH GARLIC & CHILI
From zarskitchen.com
STIR-FRIED SALT AND PEPPER SQUID WITH RED CHILLI AND SPRING ONION
From thehappyfoodie.co.uk
BLACK PEPPER SQUID RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SALT AND PEPPER SQUID RECIPE - SUNSET MAGAZINE
From sunset.com
CRUNCHY GARLIC SALT AND PEPPER SQUID - WHOLE FOOD BELLIES
From wholefoodbellies.com
SPICY SALT AND PEPPER SQUID - CANTONESE FOOD RECIPES
From cantonesefoodrecipes.com
PEPPERED SQUID RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
SALT & SCHEZUAN PEPPER SQUID RECIPE | GORDON RAMSAY
From gordonramsayrestaurants.com
HOW TO MAKE CRISPY SALT AND PEPPER SQUID - WHOLESOME COOK
From wholesome-cook.com
SALT AND PEPPER SQUID - CASUALLY PECKISH
From casuallypeckish.com
5 EASY STEPS TO PREPARE SALT AND PEPPER SQUID [2022 BEST RECIPE]
From sleck.net
THE 15 BEST SQUID RECIPES (HOW TO COOK CALAMARI) - GYPSYPLATE
From gypsyplate.com
SALT AND PEPPER SQUID RECIPE - EASY STEP BY STEP TUTORIAL!!!
From youtube.com
14 BEST SQUID RECIPES -TOP RECIPES - TOP TEEN RECIPES
From topteenrecipes.com
SALT AND PEPPER SQUID - RASA MALAYSIA
From rasamalaysia.com
SALT & PEPPER SQUID WITH DIPPING SAUCE | ANNABEL KARMEL
From annabelkarmel.com
HOW TO COOK SALT AND PEPPER CALAMARI (SQUID) IN CHINESE STYLE 椒 …
From youtube.com
SALT PEPPER SQUID RECIPE - BEST EVER CHINESE FRIED SQUID RECIPES
From top40recipes.com
SALT AND PEPPER SQUID RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SALT AND PEPPER SQUID (椒盐鱿鱼) - RED HOUSE SPICE
From redhousespice.com
SQUID RECIPES | TESCO REAL FOOD
From realfood.tesco.com
SALT AND PEPPER SQUID (椒盐鱿鱼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love