SQUID WITH BLACK PEPPER, VIETNAMESE STYLE
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 2m
Yield 4 servings
Number Of Ingredients 8
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
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
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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- In a small bowl, thoroughly combine the salt, white pepper and five-spice powder. In another bowl, mix together the flour and cornstarch.
- Roughly chop the garlic cloves. Cut the chillies into thin rings, shaking out and discarding the seeds as you go.
- Clean the squid. Pull the tentacles and head from the body - most of the guts will come out of the cavity at the same time. Use a sharp knife to separate the head from the tentacles; discard the head and guts. Pull the transparent quill from the body and fish around with your finger inside the cavity to make sure it's completely clean. Pull off and discard the purple skin from the body. Rinse the body pieces inside and out, then cut them into rings about 8mm ( ⅜ inch) wide. Turn the rings inside out. Put the squid rings and tentacles into a colander and drain briefly, then transfer them to a bowl. Sprinkle with the flour and cornstarch and mix thoroughly, then shake off the excess flour/starch.
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