Salt and Pepper Squid?

[Rouge]

I have a few recipes.... YUM we're going for yumcha today so going to have that today YUM YUM YUM!

here tis:

Salt & pepper squid

Preparation Time 10 minutes
Cooking Time 4 minutes

Ingredients (serves 4)

3 (about 600g) large cleaned squid hoods
1L (4 cups) vegetable oil
40g (1/4 cup) plain flour
1 tsp salt
1 tsp ground white pepper
1 tsp Chinese five-spice
1/2 tsp chilli powder
Lemon wedges and soy sauce with
sliced fresh red chilli, to serve

Method

Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface
diagonally. Cut into 3.5cm squares and pat dry with paper towel.
Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread
to the oil - it should turn light golden in 10 seconds.)
Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon,
for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper
towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
Serve immediately with the lemon wedges and chilli soy sauce.

Notes & tips

serves: 4 as an entree
The uncooked squid can be kept on a plate
covered with plastic wrap or in an airtight
container in the fridge for up to 3 days.

The seasoning for this recipe is perfect, but you can change the style of calamari.

*hugs*
Cailin