Squid Fried With Shrimp Paste Recipes

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.

FRIED SHRIMP WITH SQUID

Steps:

• To make the batter, place the flour, salt and pepper in a mixing bowl. Add 2 egg yolks. Start beating with a whisk and stir in the beer, the tablespoon of vegetable oil and curry powder. Blend well. Cover and let stand.
• In another bowl, beat the egg whites until they form soft peaks. Using a rubber spatula, fold them into the batter. Let the mixture stand, covered, until ready to use.
• In a mixing bowl, add the remaining egg yolk, the garlic, mustard, Tabasco sauce, vinegar, salt and pepper. Blend well and add one cup of olive or vegetable oil in a thin stream while beating vigorously. When the mixture is thick and smooth, stir in the basil or other herb. Cover and refrigerate until ready to serve.
• Cut the squid bodies into very thin rounds about a quarter-inch thick. Slice the tentacles into bite-size pieces.
• Heat the oil to 360 degrees in a deep fryer. Place the shrimp and squid in the batter and stir to coat well. Drop the shrimp and squid pieces into the oil a few at a time without crowding them. Fry and stir until they are crisp and lightly golden brown, about one minute for each batch. Remove them and drain on paper towels. Keep warm and continue cooking in batches until all the pieces are done. Serve immediately with the sauce.

FRIED SQUID

Steps:

• Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
• When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.