Salt and Pepper Squid
Ever wondered why the Salt and Pepper Squid has been such a perennial favorite in seafood-loving circles worldwide? This article aims to explore just that. Ditch your aprons for now, because we won't be delving into recipes but focusing on cooking tips, serving suggestions, FAQs, and more.
Equipment
- 1 wok or pot
- paper towels
- 1 bowl
- 1 plate
Ingredients
- 1 1/2 pounds squid washed, cleaned, cut in uniform bite-size pieces
- 1 tablespoon rice wine
- 1/2 teaspoon sesame oil
- Cooking oil for deep-frying
- 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- 1/3 cup plain cornmeal
- 1 teaspoon salt or to taste
- White pepper to taste, preferably freshly-cracked
- 1 tablespoon cooking or peanut oil or stir-frying
- 2 teaspoons ginger minced
- 5 cloves garlic sliced
- 2 long hot green peppers cut lengthwise and thinly sliced
- Cooked rice for serving
Instructions
- Drain and dry the cleaned, cut squid with paper towels.
- Combine the wine and sesame oil in a bowl. Marinate the squid for about 5 minutes.
- Heat the oil for deep frying to 325°F in a wok or pot. The oil should be about 4 inches deep.
- In a bowl, combine all-purpose flour, semolina flour, cornmeal, salt, and white pepper, and set aside.
- When the oil is at the right temperature, gently squeeze the liquid from the squid and dredge it in the flour mixture.
- Use a spider strainer or long handled sieve to lower the squid into oil, and fry until golden brown, 2-3 minutes.
- Drain the squid on a plate lined with paper towels, and sprinkle with more white pepper.
- Heat a clean wok over high heat. Add the tablespoon of oil and ginger. Cook until fragrant.
- Stir in the garlic, and cook until lightly golden.
- Add the peppers and stir-fry 30 seconds more.
- Stir in the squid to heat through and to absorb the flavors, about 1 minute.
- Serve hot over rice.
Video
Notes
To achieve the perfect texture, start with fresh squid that has been cleaned and sliced into rings. Pat the squid dry to ensure a crispy coating. Prepare a simple batter using a combination of flour, cornstarch, salt, and pepper. Coat the squid rings in the batter and deep-fry them until they turn golden brown and achieve a satisfying crunch. The contrast between the tender squid and the crispy coating is what makes this dish truly delightful.