Spicy Shredded Squid Side Dish Recipes

OJINGEO BOKKEUM (SPICY STIR-FRIED SQUID)

Steps:

• Combine all of the sauce ingredients in a small bowl.
• Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
• Mix the squid with the seasoning mix and marinate while preparing vegetables.
• Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
• Heat a large skillet over high heat and add the vegetable oil. Add the carrots, followed by the onions, zucchini, peppers and then the scallions. Stir fry the vegetables quickly only until they start to wilt, about 2 minutes.
• Push the vegetables to the sides of the skillet. Add the marinated squid and any remaining sauce to the center of the skillet. Stir fry just until the squid pieces curl up and turn opaque (about 2 minutes).
• Stir to mix the vegetables and the squid well for a minute. Drizzle the sesame oil over. (Do NOT overcook the squid. The squid will get tough.) Serve warm with a bowl of rice or on top of rice.

SPICY SQUID STIR FRY (爆炒鱿鱼)

Steps:

• If using squid tube: Use a knife or a pair of scissors to cut along one side of the tube. Open the tube to lay it flat, inner side up. Score the inner flesh of the tube, first parallel to the edge, then rotate the tube and slice to create an "X" shaped pattern, spaced about 1/4" (4 mm) in between. Cut the tube in half lengthwise, then slice into 1" (2.5 cm) strips.
• To marinate the squid: add the squid into a big bowl along with the Shaoxing wine and salt. Stir to mix well and set aside while preparing the rest of the ingredients.
• To make the sauce: Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
• To cook the stir fry: Heat 1 tablespoon of oil in a skillet over medium-high heat until hot. Add the squid. Let cook for 1 minute, until the bottom turns slightly golden. Stir and cook until the squid just curls up. Transfer the squid to a big plate and set aside.
• Add the remaining 1 tablespoon oil, garlic, and ginger. Stir a few times to release the fragrance.
• Add the onion and bell pepper. Cook and stir fry for 1 minute. Add back the squid. Stir the sauce again to dissolve the cornstarch completely, then pour it into the pan. Cook and stir until the sauce is thickened, 1 minute or so. Transfer everything to a big plate. Serve hot as a main dish.

SPICY SQUID PAKORAS WITH COCONUT YOGURT DIP

Steps:

• Heat a 5cm depth of oil in a medium, deep saucepan. It's hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
• For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat - it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
• When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
• When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.