Squid With Black Pepper Vietnamese Style Recipes

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SQUID WITH BLACK PEPPER, VIETNAMESE STYLE



Squid With Black Pepper, Vietnamese Style image

Provided by Mark Bittman

Categories     easy, quick, appetizer, side dish

Time 2m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons neutral oil, like corn or grapeseed
1 1/2 pounds squid, cleaned, cut into rings if large
1 or 2 tablespoons chopped garlic
Freshly ground black pepper
2 tablespoons fish sauce (nam pla or nuoc mam), more to taste
Salt if necessary
Chopped fresh coriander leaves for garnish, optional
Cooked white rice for serving

Steps:

  • Put oil in a large skillet or wok and turn heat to high. A minute later add squid and cook, stirring frequently, just until it becomes opaque, about 30 seconds.
  • Taste; the moment the rawness is gone, add garlic and stir; add at least a teaspoon of black pepper. Stir in fish sauce, cook another 10 seconds, and taste; add more sauce and salt, if necessary. Garnish and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 1 gram, TransFat 0 grams

SALT AND PEPPER SQUID



Salt and Pepper Squid image

How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.

Provided by Jeremy Pang

Yield Serves 2 to 4

Number Of Ingredients 8

500 g baby squid, cleaned and quills removed (get your fishmonger to do this for you)
200 g cornstarch, seasoned with ½ teaspoon salt and ½ teaspoon pepper
3 garlic cloves
1 fresh red chile (or 1 bird's-eye chile if you like it hot)
2 spring onions, finely sliced
Vegetable oil, for frying
¼ teaspoon salt
½ teaspoon black pepper

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.

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