CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD
Provided by Food Network
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.
SALT AND PEPPER SQUID WITH ASIAN SLAW
Make and share this Salt and Pepper Squid With Asian Slaw recipe from Food.com.
Provided by Ambervim
Categories Squid
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.
Nutrition Facts : Calories 108.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 110.3, Sodium 545.8, Carbohydrate 9.6, Fiber 2.7, Sugar 4.6, Protein 8.8
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