Chinese
Chinese - Stir fries and Mains
Salt and Pepper Squid
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 500g squid tubes, cleaned and sliced into rings
- • 1 egg
- • 60g cornflour
- • 1 tsp five-spice salt (or 1 tsp salt plus a pinch of Sichuan pepper)
- • 2 cloves garlic, minced
- • 3 slices fresh ginger
- • 2 red bird's eye chilies, sliced
- • 2 spring onions, sliced diagonally
- • 500ml oil for deep frying
Preparation Steps
1
Phase 1
Pat the squid rings completely dry, then dip in beaten egg and coat evenly in cornflour.
2
Phase 2
Fry the squid in 180C oil for 1-2 minutes until crisp and golden, then drain.
3
Phase 3
In a clean wok, stir-fry the garlic, ginger, chilies, and spring onions in 1 tsp sesame oil for 30 seconds until fragrant.
4
Phase 4
Return the squid, sprinkle with the five-spice salt, and toss briskly for 30 seconds.
5
Phase 5
Serve immediately while crisp.