SALT AND PEPPER CALAMARI
Steps:
- For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F.
- In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat.
- Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid.
- For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari.
SALT AND PEPPER SQUID
Cantonese Salt and Pepper Squid recipe is similar to fried calamari but are tossed in a mixture of crunchy stir-fried garlic, ginger, and hot green peppers.
Provided by Kaitlin
Categories Fish anbs Seafood
Time 40m
Number Of Ingredients 12
Steps:
- 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.
- Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
- In a medium deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 325 degrees.
- While you're waiting for the oil to heat, prepare your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, salt, and white pepper in a medium bowl. Set aside.
- When the oil reaches temperature, you're ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
- Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown, about 2-2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (be careful, it's hot). You can sprinkle more salt immediately after frying to your taste. A necessary step, however, is to crack some fresh white pepper over the freshly fried squid. Continue frying in these small batches and seasoning with white pepper until you've fried all the squid.
- Now the next phase: stir-frying the fried squid. Heat a wok over medium-high heat. Add a tablespoon of vegetable oil. Add the ginger and let it fry in the oil. After about 20 seconds, add the garlic. Stir the garlic around the wok quickly in order to prevent burning. When the garlic gets lightly golden in color, add the peppers. Continue to stir fry for another 30 seconds.
- Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so. Plate and serve immediately with white rice! And don't leave those crispy pieces of garlic and pepper behind!
Nutrition Facts : Calories 398 kcal, Carbohydrate 30 g, Protein 22 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 264 mg, Sodium 489 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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
SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED
Make and share this Salt and Pepper Squid With Sweet Chilli Sauce and Sautéed recipe from Food.com.
Provided by dicentra
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Slice the squid into thick rings (or open out the squid tube and lightly score with a criss-cross pattern).
- Pat dry with kitchen paper and chill until ready to cook. Combine the salt, pepper, five spice powder and cornflour in a bowl and set aside.
- For the sweet chilli sauce, place the sugar in a small heavy-based saucepan with 3-4 tablespoons of water.
- Stir to dissolve the sugar, then bring to the boil for 5-8 minutes until reduced and thickened.
- In the meantime, place the garlic, ginger, red chillies, coriander leaves and lime juice in a food processor and whiz to a coarse paste.
- When the sugar syrup has reached a light golden caramel colour, carefully add the spice paste, standing back as the caramel will spit.
- Stir in the fish and soy sauces. Return to the boil and simmer for 1-2 minutes. Take the pan off the heat and leave to cool completely before spooning into small, individual dipping bowls.
- Heat a wok with 5cm of oil until a piece of bread dropped into the oil sizzles vigorously.
- Working in batches, coat the squid with the cornflour mixture, shake off the excess and add to the oil. Deep fry until lightly golden and crisp, making sure not to overcrowd the wok.
- Drain on kitchen paper and repeat with the rest of the squid. Keep the crispy squid warm in a low oven while you cook the bok choy.
- Pour off the oil from the wok and carefully give it a wipe with kitchen paper. Return to the heat with a light drizzle of vegetable oil.
- Add the garlic and fry until it turns golden at the sides. Tip in the bok choy stems and stir fry for a minute.
- Season with the oyster sauce and black pepper, a dash of sesame oil and the chilli flakes. Stir frequently and as soon as the leaves have wilted, transfer to warm plates.
- Serve with the squid and sweet chilli sauce.
Nutrition Facts : Calories 279.4, Fat 8.9, SaturatedFat 1.4, Cholesterol 233.4, Sodium 1523.3, Carbohydrate 32.5, Fiber 2.1, Sugar 17.3, Protein 18.7
CHILLI, SALT AND PEPPER SQUID
This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.
Provided by English_Rose
Categories Lunch/Snacks
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1112.8, Fat 111, SaturatedFat 14.6, Cholesterol 264.2, Sodium 3554.1, Carbohydrate 16.7, Fiber 3.2, Sugar 0.2, Protein 18.9
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 WITH CARAMELIZED ONIONS AND BELL PEPPERS
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a saute pan very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand. For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside. To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter. Whisk in the oil. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes. Season and add back the squid, mix quickly.
- PLATING: On a large oval, plate the squid.
- WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa
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
CHINESE CRISP - FRIED SALT AND PEPPER SQUID
This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.
Provided by Lene8655
Categories Squid
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
- Set aside with the tenticles.
- Heat 5 cm of Vegetable oil in the base of a deep frying pan.
- Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
- stir into the cornflour, then toss with the squid to coat.
- Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
- Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
- Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.
SALT & PEPPER SQUID WITH ROAST CHILLI DRESSING
This sophisticated recipe puts a new spin on party food, great for a family celebration
Provided by John Torode
Categories Starter
Time 25m
Yield Serves 6 with other dishes
Number Of Ingredients 9
Steps:
- Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
- Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
- Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
- Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.
Nutrition Facts : Calories 191 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 4.87 milligram of sodium
CHILLI-SALT SQUID
This recipe is from Australian chef Neil Perry. I haven't tried this yet but it looked really good. Enjoy
Provided by Terese
Categories Squid
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean squid by gently pulling head and tentacles away from the body.
- Pull out the clear backbone (quill) from inside the body and discard entrails.
- Cut tentacles from the head just below the eyes; discard head.
- Remove side wings and fine membrance from body.
- Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
- Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
- In a large bowl, combine flour, chilli powder and salt.
- Add squid, including tentacles, and toss to coat, shaking off any excess flour.
- Heat oil in a hot wok until the surface seems to shimmer slightly.
- Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
- Remove with a slotted spoon and drain well on kitchen paper.
- Repeat process with remaining squid.
- Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
- Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
- Serve immediately, with lemon halves.
More about "salt and pepper squid with sweet chilli sauce and sautéed food"
THAI GRILLED SALT AND PEPPER SQUID RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE PERFECT SALT-AND-PEPPER SQUID
From goodfood.com.au
STIR-FRIED SALT AND PEPPER SQUID WITH RED CHILLI AND …
From thehappyfoodie.co.uk
CHILLI SALT AND PEPPER SQUID - DONNA HAY
From donnahay.com.au
10 BEST HEALTHY SALT AND PEPPER SQUID RECIPES - YUMMLY
From yummly.com
SALT & PEPPER SQUID WITH HOMEMADE SWEET-CHILLI - GOOD …
From goodfishbadfish.com.au
SALT AND PEPPER SQUID - CHINA SICHUAN FOOD
From chinasichuanfood.com
SALT AND PEPPER SQUID - ANG SARAP
From angsarap.net
SALT AND PEPPER SQUID WITH QUICK SWEET CHILLI DIPPING …
From rivercottage.net
NEIL PERRY'S SALT AND PEPPER SQUID RECIPE RECIPE | GOOD …
From goodfood.com.au
CRISPY SALT-AND-PEPPER SQUID RECIPE - RICK STEIN - FOOD & WINE
From foodandwine.com
SALT AND PEPPER SQUID - CASUALLY PECKISH
From casuallypeckish.com
SALT AND PEPPER SQUID - ASIAN INSPIRATIONS
From asianinspirations.com.au
#1 SALT AND PEPPER SQUID WITH CHILLI SAUCE - PACIFIC WEST
From justcooked.com.au
SALT AND PEPPER SQUID WITH SPRING ONIONS AND CHILLI - FOOD AND TRAVEL
From foodandtravel.com
SALT AND PEPPER SQUID WITH SWEET CHILLI DIPPING SAUCE
From waitrose.com
CRISPY SPICY SALT & PEPPER SQUID WITH GARLIC & CHILI
From zarskitchen.com
SALT AND PEPPER SQUID STIR FRY RECIPE
From spaulyseasonalservings.com
SALT AND PEPPER SQUID | CHINA YUMMY FOOD
From chinayummyfood.com
SALT AND PEPPER SQUID - RASA MALAYSIA
From rasamalaysia.com
PACIFIC WEST SQUID OPTIONS WITH AN AMAZING SWEET CHILLI SAUCE
From justcooked.com.au
SALT AND CHILLI SQUID - DOCUMENTING MY DINNER
From documentingmydinner.com
SALT AND PEPPER CHILLI SQUID WITH PAK CHOI RECIPE - BBC FOOD
From bbc.co.uk
SALT & PEPPER SQUID WITH DIPPING SAUCE | ANNABEL KARMEL
From annabelkarmel.com
SALT AND CHILLI SQUID WITH HOT AND SOUR DIPPING SAUCE - BBC FOOD
From bbc.co.uk
CHINESE SALT AND PEPPER SQUID RECIPE IN 3 WAYS! - HONEST FOOD …
From honestfoodtalks.com
SALT & PEPPER CHILLI SQUID RECIPE | MAKE AT HOME CHINESE SALT
From angusandoink.com
CRUNCHY GARLIC SALT AND PEPPER SQUID - WHOLE FOOD BELLIES
From wholefoodbellies.com
SALT AND PEPPER SQUID | SEAFOOD BY SYKES
From seafoodbysykes.com
SALT AND PEPPER SQUID RECIPE - EPICURIOUS
From epicurious.com
SALT-AND-PEPPER SQUID WITH CHINESE FIVE-SPICE POWDER - FOOD
From foodandwine.com
SALT AND PEPPER FRIED SQUID WITH CHILLI | ONE WORLD KITCHEN - FOOD
From sbs.com.au
SALT AND PEPPER SQUID WITH SWEET CHILLI SAUCE AND SAUTéED
From fishofsea.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love