Salt and pepper squid

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Rating:

  • Cuisine: Chinese

Ingredients

500g fresh calamari
2 tbsp self raising flour
1 tbsp oil
Cornflour
Vegetable oil, for deep frying
4 green shallots, chopped
2 cloves garlic, chopped
1 red chilli, chopped
2 tsp Shaoxing wine
Five Spice mix
1 tbsp ground ginger
1 tbsp celery powder
1 tbsp chicken stock powder
1 tbsp salt
1 tsp five spice powder

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Preparation

Clean calamari by pulling the tentacles from the body. Wash out the tube and remove the clear 'backbone'. Remove the skin, if desired. Cut tentacles from the head and discard heads. Cut tubes into triangles, this helps them to curl during cooking.

In a bowl, mix self raising flour, oil and a little water to make a paste. Place calamari pieces and tentacles into the bowl and coat well. Then sprinkle each piece with enough cornflour until the pieces are dry.

Combine all ingredients for five spice mix and set aside.

Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches and cook until golden and crisp. Remove with a wire basket or slotted spoon. Repeat with remaining calamari. Drain off oil.

Add shallots, garlic and chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok and add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxing wine, toss and serve immediately.

Chinese Restaurants

Displaying 10 of 372 Chinese Restaurants.

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1. Zen Magill
2. Harry's Singapore Chilli Crab Sydney
3. Asian Cafe Canberra City
4. The Chairman and Yip Canberra City
5. China Tea Club Lyneham
6. Lakeview Restaurant Tuggeranong
7. Leong Kitchen Campbell
8. New Shanghai Dickson
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10. Rasa Sayang Dickson

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Comments (9)

Previous Page 1 | 2 | Next
17 Oct 2009 10:48 AEST
Justin
Sydney
Looks very tasty :D
Gosh it looks soo good, had my mouth watering by the end of the video :P
Agree (1 people agree)
Disagree (1 people disagree)
26 Sep 2009 07:40 AEST
Kelvin
Melbourne
Missing ingredient
Mmm delicious, but I think the cook neglected to tell us (smartly in my opinion) the ingredient that leaves most people's mouths watering without them knowing ... MSG.
Agree (5 people agree)
Disagree (3 people disagree)
29 Aug 2009 01:22 AEST
theone snow
ferntree gully Vic
excellent!
Best ever recipe ...and I have tried MANY over the years! I also add 1/2 teaspoon each of celery powder, ground ginger, ground white pepper, and 5 spice powder to the batter mix....just intensifies the flavour of the finished product. I make my own celery powder by using a spice mill to grind celery seeds and then add equal quantity of plain flour, after seeing the ingredient list on the packet of celery powder stated .."20% celery seeds, 80% wheat flour"!
Agree (5 people agree)
Disagree (0 people disagree)
28 Aug 2009 06:04 AEST
Sue Sneath
Point Turton SA
Best and easiest recipe
Best recipe I've found for this dish. Just as good if not better than one we paid heaps for overseas.
Agree (4 people agree)
Disagree (0 people disagree)
11 May 2009 03:04 AEST
Amanda
Bendigo, VIC
Delicious!!!
This recipe has a terrific, authentic flavour. It's the closest match to my favourite salt and pepper squid dish from a Chinese restaurant that is no longer open, therefore I'm very glad I stumbled across it. I too, however find that the finished squid starts to get soggy if there is too much on the plate. Also my squid never quite curls up as much as I would like it to. Other then that I would definitely recommend this recipe.
Agree (3 people agree)
Disagree (0 people disagree)
01 Feb 2009 12:10 AEST
Greg Carr
Concord
error when email this page under video
Fantstic show Maeve, I tried to email this page and on clicking "email to friend" It showed a small message at bottom left of my browser stating "error on Page and I was unable to put in an meail address for my friend. thanks is it possible to have a little more light in the wok when showing the cooking of articles? When the calamari is in the wok does it sink to the bottom and you only know it is cooked when it floats, or do you take it out when the colour is golden ? hard to see in the wok.
Agree (0 people agree)
Disagree (5 people disagree)
30 Jan 2009 12:50 AEST
Rod
Yeppoon Qld
The best
This is the best s & p squid recipe I have tried, excellent. I also had trouble finding celery powder until I looked in the Health Food Store. I did some green prawns using the same method, they were nice but this is definately more suited to squid.
Agree (2 people agree)
Disagree (2 people disagree)
10 Dec 2008 10:25 AEST
Jenny
Sydney
Secret flavour!
Thanks for sharing the ingredients to this delicious dish! It tastes just like in the restaurants! Only tip I'll share is to fry and serve only in small batches, as my big pile of fried squid got soggy by the time I finished the lot. Laurie, I think those substitutes are fine, as long as you omit or cut down on the salt added, so it won't be too salty. Try the Knorr Chicken stock powder found in oriental stores.
Agree (2 people agree)
Disagree (0 people disagree)
   

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