Salt and Pepper Squid Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: •2 lbs squid tubes (or rings) and tentacles (fresh or thawed).
•4 cups uncooked white rice.
•2-2.5 cups peanut oil.
•1 cup rice flour.
•3/4 cup corn starch.
•4 Tbs finely ground white peppercorns.
•1 Tbs finely ground black peppercorns.
•1 Tbs finely ground green peppercorns (optional – I added this because I happened to have them but they are not really necessary).
•2 tsp finely ground Schichuan peppercorns.
•3-4 Tbs fine grained sea salt (to taste – I like using 4 Tbs).
•2 tsp monosodium glutamate (gourmet powder) (optional but if you omit it, it will noticeably change the flavor of the dish).
•1.5 cups chopped green onions.
•1/4 cup minced fresh garlic.
•1/4 cup sliced Thai chili peppers (optional).
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Directions: |
Directions:•Begin to cook the rice in a rice cooker or in a pot.
•Cut the squid tubes into rings if necessary.
•Mix the ground peppercorns, salt and msg into the starch and rice flour mix.
•Mix the squid pieces into the dredge and toss well to coat each piece.
•Set dredged squid pieces aside.
•Preheat your oil in the wok and get it extremely hot.
•Fry the squid in batches. I find that 2/3 lb of squid at a time works best.
•Put each batch into a paper towel lined bowl to drain.
•When all squid is cooked, dump out most of the oil into a container to save the oil to use again later.
•Put the cooked squid back into the wok with about 2 Tbs oil.
•Toss in the green onions, garlic and sliced chilis.
•Toss the squid with the aromatics and mix well.
•Place in a paper towel lined bowl and serve with steamed white rice.
•Provide chili paste as desired.
•Save leftover dredge in a sealed container and refrigerate for use later. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: This is a truly spectacular dish and is one of my top 5 favorite Chinese dishes. Yes its preparation shares much with that of Salt and Pepper Shrimp. But there are a few differences and the flavor profile – at least in my humble opinion – is superior with the squid. I made this last weekend for my family and some close friends and there were no leftovers to be had. I will share a lot of minute details with you on making this dish to minimize errors and really get this restaurant quality. If you ever go into any remotely ethnic Chinese restaurant you will see this dish on the menu. And as I mentioned in the shrimp recipe, you will need very high heat (in excess of 600 degrees F) to properly cook it so use a very strong (100,000 BTU+) burner with a wok
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