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
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 & 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
CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD
Provided by Food Network
Time 25m
Yield 6 to 8 servings as an appetizer; 4 servings as a main course
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
- For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
- For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
- Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
- When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
- Cook's Notes: You can use frozen squid rings, but fresh are best.
- This dish makes a great appetizer or a shared main course.
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.
CHINESE CRISP - FRIED SALT AND PEPPER SQUID
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
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.
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
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.
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