Salt and Pepper Squid

3 reviews, 4 star(s). 33% would make again

Ready in 1 hour

My favorite calamari by far!! Lots of work if your staring with raw squid but worth every bit of it. My kids love it.

Ingredients

500 grams fresh calamari
2 tablespoons Self Rising Flour
1 tablespoon Vegetable oil
Cornflour
Vegetable oil
4 green shallots; chopped
2 cloves garlic; chopped
1 red chilli; chopped
2 teaspoons Shaoxing wine
Five; Spice mix
1 tablespoon Ground ginger
1 tablespoon celery powder
1 tablespoon chicken stock powder
1 tablespoon Salt
1 teaspoon five spice powder

Original recipe makes 0

 

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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Calories Per Serving: 862 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Comment or review

A lottle too salty in my humble opinion, and we do like salt a whole lot! It wasn't too hard to put together just a bit tedious. I figured my kids wouldn't go for squid but they didn't hate it, either. Still would have to lower the salt if I made it again.
MauraSpeckt 2y ago

Very salty, I like the idea of making the batter with the oil, just need to cut back on the salt a little
mrmaddog0001 3y ago

[I posted this recipe.]
Sargasso 6y ago

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