EASY VIETNAMESE SALT AND PEPPER SQUID – RECIPE | SCMP COOKING
Provided by: Susan Jung
Prep time: 0S
Cook time: 30 minutes
|20g (4¾tsp) fine sea salt|
|¾tsp finely ground white pepper|
|¾tsp five-spice powder|
|600g (21oz) fresh squid, with bodies 6cm-8cm (2-3in) long|
|30g (¼ cup) plain (all-purpose) flour|
|30g (¼ cup) cornstarch|
|2 garlic cloves, peeled|
|2 red bird’s-eye chillies, or another type of small, hot chilli, such as serrano|
|fresh lime wedges|
|fresh coriander sprigs|
- In a small bowl, thoroughly combine the salt, white pepper and five-spice powder. In another bowl, mix together the flour and cornstarch.
- Roughly chop the garlic cloves. Cut the chillies into thin rings, shaking out and discarding the seeds as you go.
- Clean the squid. Pull the tentacles and head from the body – most of the guts will come out of the cavity at the same time. Use a sharp knife to separate the head from the tentacles; discard the head and guts. Pull the transparent quill from the body and fish around with your finger inside the cavity to make sure it’s completely clean. Pull off and discard the purple skin from the body. Rinse the body pieces inside and out, then cut them into rings about 8mm ( ⅜ inch) wide. Turn the rings inside out. Put the squid rings and tentacles into a colander and drain briefly, then transfer them to a bowl. Sprinkle with the flour and cornstarch and mix thoroughly, then shake off the excess flour/starch.
- Pour oil to a depth of about 6cm (2⅓ inch) in a wok and heat it to 180 degrees Celsius (350 degrees Fahrenheit). Fry the squid rings and tentacles in batches – do not crowd the pan. The squid take only about two minutes to cook. Scoop the pieces from the wok and drain them on paper towels.
- After cooking all the squid, pour off as much oil as possible from the wok, but do not wash it. Heat the wok over a high flame, add the garlic and chilli and stir-fry for about 30 seconds.
- Add all the squid back to the wok, sprinkle with half of the spiced-salt mixture and stir to combine. Transfer the ingredients to a serving platter and garnish with coriander sprigs.
- Put the remaining spiced-salt mixture in a small bowl and squeeze lime juice over it. Mix to form a loose paste, and serve as a dipping sauce.
CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD : RECIPES …
Provided by: Ching-He Huang : Cooking Channel
Total time: 25 minutes
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 6 to 8 servings as an appetizer; 4 servings as a main course
|1 tablespoon chili oil|
|1 tablespoon vegetable oil|
|2 lemons, juiced|
|Salt and freshly ground white pepper|
|6 ounces mixed baby greens|
|1/2 cup peeled and julienned carrots|
|2 scallions, chopped lengthwise|
|Vegetable oil, for frying|
|2 eggs, beaten|
|5 tablespoons potato starch|
|1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings|
|Sea salt and freshly ground white pepper|
|2 scallions, green parts only, sliced, for garnish|
- 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 the sliced scallion greens and serve.