SALT AND PEPPER CALAMARI
A crispy, fresh-tasting fried calamari, similar to that found in a very popular Asian restaurant.
Provided by Lindsayne
Categories Appetizers and Snacks Seafood
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk egg and milk together in a bowl. Mix panko, pepper, and salt in a shallow bowl.
- Lightly dust calamari with flour, shaking off any excess. Dip in egg mixture then panko mixture to coat. Transfer to a plate and refrigerate for 20 minutes.
- Heat oil in a saucepan or deep fryer. Deep-fry calamari in batches until light golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 58.1 g, Cholesterol 277.8 mg, Fat 18.4 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 3.8 g, Sodium 1439.6 mg, Sugar 0.9 g
SALT AND PEPPER-FRIED SQUID WITH SPICY LEMONGRASS DIPPING SAUCE
Steps:
- Slice clean, dry squid into 1/8-inch rings. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces.
- Heat oil in wok over medium heat to about 375 degrees. Mix salt, pepper, and cornstarch in a plastic bag. Add the squid, seal the bag, and shake it to coat each piece evenly. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute. Drain on paper towels and serve with lime wedges on the side.
SALT & PEPPER SQUID
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Time 25m
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium
SALT AND PEPPER SQUID
How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.
Provided by Jeremy Pang
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
- Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
- After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
- Finely chop the garlic and chiles. Finely slice the spring onions.
- Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
- Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
- In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
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