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| spicy aromatic salt and pepper squid. |
Ingredients (for 2 people as a starter)
500g fresh whole calamari (cleaned)
2 tbsp self raising flour
1 tbsp oil
Corn flour
Vegetable oil, for deep frying
4 spring onions chopped
2 cloves garlic, chopped
1 red chili, chopped
2 tsp Shaoxing wine
2 tbsp self raising flour
1 tbsp oil
Corn flour
Vegetable oil, for deep frying
4 spring onions chopped
2 cloves garlic, chopped
1 red chili, chopped
2 tsp Shaoxing wine
For the salt and pepper spice mix.1 tbsp ground ginger
1 tbsp celery powder
1 tbsp chicken stock powder
1 tbsp salt
1 tsp five spice powder
Preparation
A good fish monger is a ‘must have as far as I’m concerned. You can forgot your ‘it bags’ and over-priced hair salons. For me the things I can’t do without are a good fish monger, a quality butcher and an excellent set of knives.
You can clean the calamari yourself by pulling the tentacles from the body, washing out the tube and removing the clear 'backbone'. Then remove the skin if desired, and finally cut the tentacles from the head and discard the heads. So like I said you can do it yourself, it’s not hard, but I get my fish-monger to do it. It saves a smelly bin and bedsides you need 500g after cleaning and you do lose quite a bit of weight in the process.
The next step is to cut tubes into triangles; this helps them to curl during cooking. The tentacles can be left as they are, or if you have a large bunch cut them into 2 smaller bunches.
Combine all the ingredients for the salt and pepper spice mix and set aside, you will have enough here for at least 1 other batch.
Now for the crispy batter; 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 toss well with your hands until they are all coated. Sprinkle the calamari with corn flour until it is dry to touch. The calamari must be fried quickly before the dry corn flour coating gets soaked by the batter underneath.
Heat enough vegetable oil for deep frying in a wok. Add the calamari in batches and cook until crisp and golden, remove with a slotted spoon and set onto paper towel to drain. Repeat with remaining calamari.
Finally, drain the oil out of the wok and add shallots, garlic and chili and stir-fry for about 30 seconds until aromatic. Return the squid to wok and add 2 to 3 tsp of the spice mix. Toss well to combine. Just before serving add the Shaoxing wine, making sure it hits the hot wok and steams rather than saturating the crispy squid. Toss well and serve immediately with a crisp white wine and a simple green salad.
Now for the crispy batter; 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 toss well with your hands until they are all coated. Sprinkle the calamari with corn flour until it is dry to touch. The calamari must be fried quickly before the dry corn flour coating gets soaked by the batter underneath.
Heat enough vegetable oil for deep frying in a wok. Add the calamari in batches and cook until crisp and golden, remove with a slotted spoon and set onto paper towel to drain. Repeat with remaining calamari.
Finally, drain the oil out of the wok and add shallots, garlic and chili and stir-fry for about 30 seconds until aromatic. Return the squid to wok and add 2 to 3 tsp of the spice mix. Toss well to combine. Just before serving add the Shaoxing wine, making sure it hits the hot wok and steams rather than saturating the crispy squid. Toss well and serve immediately with a crisp white wine and a simple green salad.
Simple and utterly delicious.
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