Stir Fried Squid With Garlic And Chilli Recipes

CRISPY SQUID WITH GARLIC, CHILE, AND BASIL

Crispy Squid with Garlic, Chile, and Basil image

Provided by Alex Guarnaschelli

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 eggs, lightly beaten
2 cups toasted bread crumbs
Kosher salt and freshly ground black pepper
1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact
1/2 teaspoon chile oil
2 cloves garlic, peeled and minced
3 yellow inner stalks celery, washed and sliced
1/2 lemon, halved lengthwise and sliced into thin half moons
1 quart frying oil
1/2 cup fresh basil leaves, stemmed, washed, dried and torn

Steps:

The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.

STIR-FRIED SQUID WITH BASIL AND GARLIC

Stir-Fried Squid With Basil and Garlic image

Make and share this Stir-Fried Squid With Basil and Garlic recipe from Food.com.

Provided by Scarlett516

Categories Thai

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs cleaned squid, rinsed well
1/2 cup whole Thai basil, washed and dried
2 tablespoons peanut oil
1 tablespoon minced garlic
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt (to taste)

Steps:

Dry the squid well. Cut vertically through the group of tentacles if it is large, otherwise leave whole.
Cut the squid body into rectangles, diamonds, or squares with no pieces being larger than 1 inch.
If the basil leaves are large, chop to about the same size pieces as the squid.
Mix the squid and basil together.
Heat wok or large skillet over high heat.
Lower the heat to medium, then add the peanut oil.
Swirl the oil and add the garlic. Stir once and return the heat to high before adding the squid-basil mixture.
Stir and add the red pepper. Stir frequently until the squid becomes opaque, less than one minute.
Begin tasting the squid and keep tasting until tender, about 1-3 minutes more. Add salt to taste.
Serve over rice.

Nutrition Facts : Calories 220.8, Fat 9.1, SaturatedFat 1.8, Cholesterol 396.3, Sodium 656.8, Carbohydrate 6.2, Fiber 0.3, Sugar 0.1, Protein 26.8

SAUTEED SQUID WITH CHILES, MINT AND LIME

Sauteed Squid with Chiles, Mint and Lime image

Provided by Melissa Clark

Categories dinner, quick, weekday, main course

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

1 pound cleaned squid
4 tablespoons extra-virgin olive oil
Kosher salt, as needed
1 jalapeño chile, thinly sliced and seeded if desired
2 garlic cloves, finely chopped
Lime juice, as needed
1/4 cup chopped mint
Crusty bread, for serving
Sliced avocado, for serving

Steps:

Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don't stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
Squeeze lime all over the squid and sprinkle with mint.
Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.

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