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
QUICK SALT & PEPPER SQUID
Serve up aromatic salt and pepper squid in just 2 minutes on the griddle, great for a light sharing starter
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 17m
Number Of Ingredients 6
Steps:
- Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
- Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
- Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.
Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 16 grams protein, Sodium 1.53 milligram of sodium
CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD
Provided by Food Network
Time 25m
Yield 6 to 8 servings as an appetizer; 4 servings as a main course
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
- For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
- For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
- Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
- When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
- Cook's Notes: You can use frozen squid rings, but fresh are best.
- This dish makes a great appetizer or a shared main course.
SALT AND PEPPER SQUID
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a mortar and pestle until a bit more than bruised but not quite pulverized, and combine this mixture in a freezer bag with cornstarch, adding the squid and tossing to coat well but not heavily.
- When the oil's very hot - not quite smoking, but nearly - fry the squid (knocking any excess cornstarch back in the bag first) in batches (about 4, probably) and cook each batch for about 1 minute or so until just crisp on the outside and still sweet and tender within. You probably won't need to turn the squid since the oil should bubble up and cook both sides at once, but do if you feel better. Remove to plates lined with a paper towel. After the squid's sat for about half a minute, remove the greasy towel - though sometimes, I dispense with this stage - squeeze lemon over and eat with your fingers, quickly.
SALT AND PEPPER SQUID
Time 30m
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 2 inches oil in a deep 4- to 5-quart heavy pot over high heat until it registers 390°F on thermometer.
- Dredge one third of squid in one third of cornstarch, shaking off excess, then fry, stirring occasionally, until crisp and just barely beginning to turn pale golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking sheet and keep warm in oven. Coat and fry remaining squid in 2 batches in same manner, returning oil to 390°F between batches. Toss squid with salt and pepper and serve immediately.
MEL'S SALT & PEPPER SQUID
I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour.
Provided by Mel Zlotkowski
Categories Squid
Time 25m
Yield 2-6 serving(s)
Number Of Ingredients 9
Steps:
- Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.
- Place into a mortar and pestle and cool.
- Once cool, grind with the mortar and pestle to a fine consistency.
- Mix through the rice flour (tempura batter/ flour).
- Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
- Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
- Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
- Drain on absorbent paper and place onto your plate.
- To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
- Great with an Asian beer!
- I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.
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.
SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)
This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn't made before. I was aiming for the taste I'd had in a Seattle sushi place, but didn't quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I - and others - can duplicate it in the future. These are as good as any calamari I've gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)
Provided by Julesong
Categories Squid
Time 15m
Yield 1 as main dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
- (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
- Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
- Pull or cut the wings away from the body.
- Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
- Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
- In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
- In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
- Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
- Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
- Remove with a slotted spoon and let drain on paper towels.
- Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.
Nutrition Facts : Calories 2274.2, Fat 221.5, SaturatedFat 29.2, Cholesterol 264.2, Sodium 2398.1, Carbohydrate 60.1, Fiber 14.2, Sugar 0.5, Protein 26.4
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SALT AND PEPPER SQUID - THE WOKS OF LIFE
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5/5 (14)Total Time 40 minsCategory Fish Anbs SeafoodCalories 398 per serving
- First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to end up with one piece of calamari that includes all the tentacles. If you're using larger squid, you can cut these pieces lengthwise in half in order to make them bite-sized. Having each piece be roughly the same size is important for achieving the same cooking time for each piece of calamari. Drain the squid pieces in a colander and transfer to a bowl.
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- 1. To make the spiced salt, heat a small frying pan over medium-high heat and add the salt. Stir for 30 seconds, just to warm, and remove from the heat. Transfer to a small mortar and pestle, and add the pepper to crush, mixing well.
- 2. Combine all the batter ingredients and half a cup of cold water in a large bowl. Dip the squid pieces in the cornflour and sprinkle with half the spiced salt, then add squid to the batter.
- 3. In a wok with a thermometer on the side, heat the oil to 180 degrees. Gently place the squid in the hot oil and move around with chopsticks to stop the pieces from sticking together. Fry for a couple of minutes until golden brown, remove from the oil and place on a plate with kitchen paper to drain.
- 4. Quickly but carefully pour the oil off into a stainless-steel container, place wok back on the heat and add two tablespoons of oil, add the garlic, ginger and spring onion and fry for a moment then add the drained squid and toss around with remaining salt. Remove from the wok to a plate and garnish with sprigs of coriander.
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5/5 (1)Total Time 35 minsCategory SnackCalories 401 per serving
- Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and dry with kitchen paper.
- Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes. And then add starch and egg. Mix well.
- Heat up enough oil in a deep pot until 170 degree C. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid by small batches.
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