Szechuan Peppered Calamari Salt And Pepper Squid Recipes

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SALT AND PEPPER SQUID



Salt and Pepper Squid image

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

Categories     Fish anbs Seafood

Time 40m

Number Of Ingredients 12

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))

Steps:

  • 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.
  • Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Nutrition Facts : Calories 398 kcal, Carbohydrate 30 g, Protein 22 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 264 mg, Sodium 489 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SALT & PEPPER SQUID



Salt & pepper squid image

Crisp, spicy coating and hot, tender squid make an irresistible combination

Provided by Barney Desmazery

Categories     Starter

Time 25m

Yield Serves 4 as a starter or as a main alongside other dishes

Number Of Ingredients 13

85g cornflour
85g plain flour
2 tsp black pepper , cracked
2 tbsp ground Szechuan peppercorns , roughly crushed
sunflower or vegetable oil , for frying
400g squid , cleaned and cut into strips (see tips, below)
finely sliced spring onion and green chilli, to serve
1 red chilli , finely chopped
half cucumber , finely diced
1 small red onion , finely chopped
100ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce

Steps:

  • To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
  • Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don't have a thermometer, you can test it with a cube of bread - it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

Nutrition Facts : Calories 380 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 3.29 milligram of sodium

SALT AND PEPPER CALAMARI



Salt and Pepper Calamari image

Make and share this Salt and Pepper Calamari recipe from Food.com.

Provided by Wendys Kitchen

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

500 g squid rings
1/2 cup flour
1 egg
1/4 cup milk
200 g fresh breadcrumbs or 200 g dry breadcrumbs
2 teaspoons sea salt
1 teaspoon szechwan pepper
1/2 teaspoon cracked black pepper
vegetable oil, for deep-frying

Steps:

  • Preheat oven to 150 degrees Celsius. (not sure why).
  • Lightly dust calamari with flour shaking off any excess. Then dip in to the combined egg and milk.
  • Combine breadcrumbs, sea salt and peppers in a shallow bowl, and coat calamari in this mixture.
  • Transfer to a plate and place in the fridge for 20 minutes.
  • Heat oil in saucepan and deep-fry calamari in batches until golden brown. Drain on paper towels.
  • Serve with some sweet chilli sauce.

Nutrition Facts : Calories 426.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 346.3, Sodium 1658.3, Carbohydrate 57.8, Fiber 3.2, Sugar 3.7, Protein 30.8

SALT AND PEPPER SQUID OR CALAMARI WITH CUCUMBER SALAD



Salt and Pepper Squid or Calamari With Cucumber Salad image

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.

Provided by Chef floWer

Categories     Octopus

Time 26m

Yield 4 serving(s)

Number Of Ingredients 12

500 g squid, cleaned hoods only
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1/2 teaspoon lemon pepper seasoning
1 tablespoon peanut oil
1 lebanese cucumber, sliced thinly (about 130 grams)
2 green onions, sliced thinly (also known as spring onions)
250 g cherry tomatoes, halved
1/3 cup roasted peanuts, chopped coarsely
1/2 cup fresh mint leaves, loosely packed
1 tablespoon red wine vinegar
1 tablespoon peanut oil

Steps:

  • Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
  • Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
  • Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
  • Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.

Nutrition Facts : Calories 319.6, Fat 18.2, SaturatedFat 3, Cholesterol 291.8, Sodium 799, Carbohydrate 15.5, Fiber 3.5, Sugar 4.7, Protein 25.6

CHILLI, SALT AND PEPPER SQUID



Chilli, Salt and Pepper Squid image

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

Provided by English_Rose

Categories     Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb squid, cleaned
2 tablespoons cornstarch
2 tablespoons plain flour
2 teaspoons hot chili powder
2 tablespoons sea salt
1 tablespoon szechuan peppercorns, dry-roasted and crushed
2 cups vegetable oil
4 leaves iceberg lettuce, chilled
2 lemons, cut into wedges

Steps:

  • Rinse and dry the squid thoroughly.
  • Slice each squid tube horizontally into 1/2in rings. Set aside.
  • In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
  • Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
  • Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
  • Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

Nutrition Facts : Calories 1112.8, Fat 111, SaturatedFat 14.6, Cholesterol 264.2, Sodium 3554.1, Carbohydrate 16.7, Fiber 3.2, Sugar 0.2, Protein 18.9

CHINESE CRISP - FRIED SALT AND PEPPER SQUID



Chinese Crisp - Fried Salt and Pepper Squid image

This is one of my all time favourite Chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.

Provided by Lene8655

Categories     Squid

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

300 g young squid, each about 4 to 5 cm long,cleaned
3 cups vegetable oil, for deep frying
1 tablespoon sea salt
1 tablespoon black peppercorns
75 g cornflour
1 red chile, very thinly sliced,seeds and all
2 green onions, cut into 1 cm pieces

Steps:

  • Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.
  • Set aside with the tenticles.
  • Heat 5 cm of Vegetable oil in the base of a deep frying pan.
  • Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.
  • stir into the cornflour, then toss with the squid to coat.
  • Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.
  • Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.
  • Transfer the squid to a plate, scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

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