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
SICHUAN BOILED DUMPLINGS WITH SPICY DIPPING SAUCE
from The Shun Lee Cookbook by by Michael Tong & Elaine Louie Makes 20 Dumplings, or 4 Servings Fried dumplings have legions of fans, but there is something soulfully satisfying about the simplicity of their boiled cousins. What gives character to these boiled dumplings is the wonderful dipping sauce, seasoned with spicy sesame oil.
Provided by Japanese Delight
Categories Asian
Time 1h
Yield 20 dumplings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets.
- For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle.
- Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.).
- Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes.
- While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls.
- Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.
Nutrition Facts : Calories 351.4, Fat 27, SaturatedFat 6.5, Cholesterol 58.9, Sodium 618.9, Carbohydrate 14.5, Fiber 1.1, Sugar 6.8, Protein 13.2
SICHUAN SALT
Number Of Ingredients 4
Steps:
- Coarsely grind 1 1/2 teaspoons cumin seeds, 1 1/2 teaspoons Sichuan peppercorns (or 1/2 teaspoon black peppercorns), 1 teaspoon kosher salt, and 1/2 teaspoon crushed red pepper flakes in a spice mill or mortar and pestle (leave some larger pieces of spice). Oh, and make extra to sprinkle on everything from chicken wings to slabs of eggplant.
ROASTED SICHUAN PEPPER-SALT
Provided by Susan Herrmann Loomis
Categories condiments
Time 10m
Yield About a half cup of pepper-salt
Number Of Ingredients 2
Steps:
- Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
- Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams
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