Salt And Pepper Fried Squid With Spicy Lemongrass Dipping Sauce Recipes

SALT AND PEPPER SQUID

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!

SALT AND PEPPER FRIED SQUID

Steps:

• If using frozen calamari/squid, defrost overnight in the fridge then drain off any excess liquid and pat dry with paper towels. If you're using whole squid, cut the tubes into thick rings with a sharp knife before dredging with flour and deep frying.
• In a large bowl, mix together flour, salt and black pepper.
• Add the squid to the flour mixture and dredge, making sure each piece of calamari/squid is completely covered and that the pieces are separate.
• Heat enough oil to fry the Calamari in a large pot or Dutch Oven over medium high heat.
• Once the oil is hot, shake off the excess flour then add the calamari in batches and cook until golden brown and crisp.
• Remove with a slotted spoon and drain on paper towels or a wire rack before serving.
• Combine the mayonnaise and garlic together in a small bowl.
• Serve the squid with garlic mayo and lemon wedges.

SALT AND PEPPER CALAMARI

Steps:

• For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
• In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
• Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
• For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.

SALT AND PEPPER CALAMARI

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.

SALT & PEPPER SQUID

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.

SALT AND PEPPER SQUID

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.

CHINESE CRISP - FRIED SALT AND PEPPER SQUID

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.