Time 25m Yield 6 to 8 servings as an appetizer; 4 servings as a main course Number Of Ingredients 14 Steps:
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 cube of bread turns golden browns in 15 seconds and floats to the surface. 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 sthe liced scallion greens and serve. Cook’s Notes: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.
Time 25m Yield 6 to 8 servings as an appetizer; 4 servings as a main course Number Of Ingredients 14 Steps:
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 sthe liced scallion greens and serve. Cook’s Notes: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.
Time 20m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Combine cabbage and next 4 ingredients in a large bowl; set aside. Whisk together lime juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and next 4 ingredients; set aside. Slice squid in half lengthwise. Score squid tubes with the tip of a knife in a diamond design; pat dry. Brush tubes and tentacles with oil, and sprinkle with remaining 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat grill rack with cooking spray. Place squid on grill, scored side down. Grill squid, covered with grill lid, over medium-high heat (350° to 400°) 1 minute on each side. Remove squid from grill, and cut into 1-inch pieces. Serve warm squid over cabbage mixture, and drizzle with lime vinaigrette. Note: You also may broil squid 1 to 2 minutes on each side or until opaque.
Yield Serves 2 to 4 Number Of Ingredients 8 Steps:
Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking). Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well. After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary. Finely chop the garlic and chiles. Finely slice the spring onions. Build your own wok clock: Place your squid bowl at 12 o’clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper. In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
More about “salt and pepper squid with asian slaw recipes”
Time 25m Yield 2-6 serving(s) Number Of Ingredients 9 Steps:
Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant. Place into a mortar and pestle and cool. Once cool, grind with the mortar and pestle to a fine consistency. Mix through the rice flour (tempura batter/ flour). Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature). Cut squid into thin strips (or score lightly with knife and cut into larger pieces). Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch. Drain on absorbent paper and place onto your plate. To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges. Great with an Asian beer! I hope that you give it a try’cause it’s not stringy and not too fishy- it ends up really tender.
