Salt and pepper calamari chinese recipes - Fish anbs seafood

Author: Silvia Traylor  

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. Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove).

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
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Chinese
Number of ingredients: 12

Ingredients:

• 1 1/2 pounds squid ((680g))
• 1 tablespoon shaoxing wine
• 1/2 teaspoon sesame oil
• 5 cups vegetable oil ((for frying; plus 1 tablespoon))
• 1/2 cup all-purpose flour
• 1/2 cup semolina flour
• 1/3 cup plain cornmeal
• 1 teaspoon salt ((plus more to taste))
• 1/2 teaspoon white pepper ((plus more to taste))
• 2 long hot green peppers ((cut lengthwise and sliced thinly))
• 5 cloves garlic ((sliced))
• 2 teaspoons ginger ((minced))

Nutrition:

• Calories: 398 kcal
• Carbohydrate: 30 g
• Protein: 22 g
• Fat: 21 g
• Saturated Fat: 15 g
• Cholesterol: 264 mg
• Sodium: 489 mg
• Fiber: 2 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. 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.
2. Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

Notes: Salt & pepper squid recipe, Ingredients · 85g cornflour · 85g plain flour · 2 tsp black pepper , cracked · 2 tbsp ground Szechuan peppercorns , roughly crushed · sunflower or vegetable oil ,

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How to Cook Salt and Pepper Calamari (Squid) in Chinese Style

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Ultimate Chinese Salt & Pepper Squid

My guide to the ultimate salt and pepper squid, Chinese-style. Super light, crispy salt and Duration: 5:08

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Chinese Salt and Pepper Squid

I’ve taken the Chinese restaurant classic and made it super light and simple to prepare – and it really is incredible! Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite.
Provided by: Bee
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 11

Ingredients:

• 2 large whole squid, cleaned and cut into pieces (see my video on how to clean and prepare squid here) or 400g (14 oz) pre-cleaned calamari tubes sliced into rings
• 1 tbsp Sichuan peppercorns
• 1 tbsp black peppercorns
• 1 tbsp sea salt
• ¼ cup plain flour (all-purpose flour)
• ¼ cup rice flour
• 2 garlic cloves, roughly chopped
• 4 spring onions (scallions), finely sliced
• 1 large red chilli, finely sliced
• vegetable oil for deep frying and stir-frying
• lime wedges to serve

How to cook:

1. Step 1.Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl.
2. Step 2.Pour enough oil to deep fry into a wok or saucepan over high heat.
3. Step 3.Combine the plain flour and rice flour in a large bowl. Pat the squid pieces with paper towel to remove excess moisture. Generously season the squid pieces with the salt mixture. Coat pieces of squid in the flour. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour. Drain on paper towel.
4. Step 4.Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds. Add the squid pieces and a little more of the salt mixture and stir-fry until well combined. Transfer to a serving plate. Serve with lime wedges.

Notes: Chinese Salt and Pepper Squid, Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds. Add the squid pieces and a

Salt-and-Pepper Squid with Chinese Five-Spice Powder

Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid." More Chinese Recipes
Provided by: Wendy Leon
Total time: 35 minutes
Yields: 6 servings
Number of ingredients: 13

Ingredients:

• 1/2 teaspoon Chinese five-spice powder
• Kosher salt
• Vegetable oil, for frying
• 2 large eggs
• Cornstarch, for dusting
• 1 pound cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
• Freshly ground black pepper
• 1 teaspoon extra-virgin olive oil
• 2 scallions, chopped
• 2 garlic cloves, minced
• 2 tablespoons minced red onion
• 1/2 red jalapeño, seeded and minced
• Lime wedges, for serving

How to cook:

1. Preheat the oven to 400°. Set a large rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
2. In a large saucepan, heat 1 inch of vegetable oil to 350°. In a shallow bowl, beat the eggs. Spread cornstarch in another shallow bowl. Working in four batches, dip the squid in the egg; squeeze out any excess egg. Dredge the squid in the cornstarch, shaking off any excess. Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid.
3. In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño and stir-fry over high heat until fragrant, 2 minutes. Add the squid and stir-fry until just heated through. Sprinkle with the five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges.

Notes: Salt and Pepper Squid, How to make salt and pepper squid · 1. Beat 1 egg in a bowl, and add 1 pinch of salt and pepper. · 2. Heat a wok with oil, and fry the squids for

Salt and Pepper Fried Squid

Salt and pepper fried squid
Provided by: Elaine
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 13

Ingredients:

• 350 g raw squid ( , tentacles and tubes)
• pinch of salt and pepper for marinating
• salt to taste
• 2 tsp. coarsely ground white pepper
• 1/4 cup starch ( , I use sweet potato starch, you can use cornstarch)
• 1/2 tbsp. chili pepper powder ( , optional for a mild version)
• 2 fresh peppers ( , one red, one green)
• 3 cloves of garlic ( , finely minced)
• 1/2 middle size egg
• 2 green onions ( , finely chopped)
• 1 tbsp. cooking oil
• oil for deep-frying
• 1 small bunch of Coriander

Nutrition:

• Calories: 401 kcal
• Carbohydrate: 30 g
• Protein: 32 g
• Fat: 17 g
• Saturated Fat: 2 g
• Cholesterol: 463 mg
• Sodium: 1664 mg
• Fiber: 3 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. Clean the squid and remove the dark skin on the surface.
2. Trim the squid and then slice the tubes into 1/2 inch square pieces. Then rinse well and dry with kitchen paper.
3. Chop the fresh peppers into small circles. Marinate with salt and pepper for around 10 minutes. And then add starch and egg. Mix well.
4. Heat up enough oil in a deep pot until 170 degree C. You can test the oil temperature by adding one piece. The squid should be floating seconds after touching the oil. Deep fry all the squid by small batches.
5. Place 1 tablespoon of cooking oil again and then fry garlic, fresh pepper and green onion until aroma. Then return squid and sprinkle salt and pepper. Turn off the fire and mix everything well.

Notes: Salt and Pepper Squid 椒鹽鮮魷, In a separate pan, heat up 2 tbsp of oil and add in garlic, chilli, five spice powder, remaining salt, sugar and pepper. Stir for a minute until