CRISPY SALT & PEPPER SQUID
INGREDIENTS: (Serves 4 entrees -
approx. 10-12 pieces p.p.)
500gm (1.1lb) squid tubes (calamari)
1 egg white, lightly beaten with fork
1 dsp light soy sauce
1 tsp ground chilli (optional)
75gm (3oz) rice flour
25gm (1oz) cornflour (cornstarch)
1 tsp salt
1 tsp Szechuan seasoning (Hot) [or substitute with Chinese Five
1/2 tsp garlic powder
1 1/2 tsp coarse ground black pepper
Cooking oil for deep frying
Cut squid tube open and score with a sharp knife in a diamond pattern. [See
Cut scored squid into 2cm x 5cm (3/4" x 2") strips.
Combine squid strips, egg white, garlic powder, ground chilli and light soy
sauce in a mixing bowl and marinate for about an hour.
Combine rice flour, cornflour, salt, Szechuan seasoning and black pepper in a
Mix well and place mixture into a medium freezer bag.
When ready to cook, heat oil in a wok over high heat.
While oil is heating, add marinated squid strips to seasoned flour mixture in
Trap some air in the freezer bag and twist top to 'seal', hold on firmly to the
twisted top and shake contents until the squid strips are well-coated.
Shake off excess flour and fry squid in 3 - 4 batches in the hot oil for a few
[Do not over-cook or the squid strips will not be tender.]
Remove from hot oil and drain on kitchen paper, keep warm until all batches are
Serve immediately with lemon slices, sweet chilli sauce or Sriracha sauce.
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