Salt and Pepper Squid
My favorite calamari by far!! Lots of work if your staring with raw squid but worth every bit of it. My kids love it.
Yield: 0 Ready in 1 hours
26 people trying soon
|500 gramsfresh calamari|
|2 tablespoonsSelf Rising Flour|
|1 tablespoonVegetable oil|
|4 green shallots; chopped|
|2 clovesgarlic; chopped|
|1 red chilli; chopped|
|2 teaspoonsShaoxing wine|
|Five; Spice mix|
|1 tablespoonGround ginger|
|1 tablespooncelery powder|
|1 tablespoonchicken stock powder|
|1 teaspoonfive spice powder|
Salt and Pepper Squid Preparation
Clean calamari by pulling the tentacles from the body. Wash out the tube and remove the clear ''backbone''. Remove the skin, if desired. Cut tentacles from the head and discard heads. Cut tubes into triangles, this helps them to curl during cooking.
In a bowl, mix self raising flour, oil and a little water to make a paste. Place calamari pieces and tentacles into the bowl and coat well. Then sprinkle each piece with enough cornflour until the pieces are dry.
Combine all ingredients for five spice mix and set aside.
Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches and cook until golden and crisp. Remove with a wire basket or slotted spoon. Repeat with remaining calamari. Drain off oil.
Add shallots, garlic and chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok and add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxing wine, toss and serve immediately.
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Salt and Pepper Squid Reviews
Very salty, I like the idea of making the batter with the oil, just need to cut back on the salt a little
11 months, 1 weeks, 3 days, 14 hours, 5 minutes ago
[I posted this recipe.]
3 years, 10 months, 1 weeks, 1 days, 4 hours, 55 minutes ago