Spicy Chile Oil Squid Recipes

Steps:

• Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
• Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don't stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• Squeeze lime all over the squid and sprinkle with mint.
• Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.

Steps:

• Rinse and dry the squid thoroughly.
• Slice each squid tube horizontally into 1/2in rings. Set aside.
• In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
• Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
• Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
• Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Steps:

• Mix soy sauce, garlic, ginger, and chile oil together in a bowl until soy-ginger sauce is smooth.
• Heat 1 tablespoon butter in a skillet or wok over medium heat; add squid. Cook and stir squid, adding soy-ginger sauce, until sauce is reduced and thickened, 8 to 10 minutes. Remove skillet from heat and stir in butter until well integrated.
• Squeeze lemon halves over squid to serve.

Steps:

• Rinse squid under cool running water. Drain and transfer them to a paper towel to dry completely. Cut bodies into 1/2-inch rings and halve tentacles.
• Place a large skillet over high heat. Let pan get very hot, heating it for a good 5 minutes. Move half the squid from the paper towels to a bowl, so they don't stick when you slide them into the pan. Add 1 tablespoon oil to skillet. Season squid with salt, slide them into the pan, and cook without moving for 1 minute. Flip squid and cook 30 seconds more. Repeat with remaining squid and oil. Don't overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
• In a medium bowl, combine cooked squid with lime juice and zest, fish sauce, shallot, jalapeño and cilantro. Let stand at room temperature for 1 hour (or refrigerate for up to 6 hours, then bring to room temperature before serving). Taste and adjust seasoning if necessary. Serve mounded onto cucumber rounds or scooped into shot glasses (and served with a fork), with peanuts sprinkled on top.

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.

Steps:

• Mix soy sauce, garlic, ginger, and chile oil together in a bowl until soy-ginger sauce is smooth.
• Heat 1 tablespoon butter in a skillet or wok over medium heat; add squid. Cook and stir squid, adding soy-ginger sauce, until sauce is reduced and thickened, 8 to 10 minutes. Remove skillet from heat and stir in butter until well integrated.
• Squeeze lemon halves over squid to serve.