Ingredients
- 1 lb cleaned squid bodies cut crosswise into 1-inch pieces, tentacles halved
- Vegetable oil for frying
- 1/2 cup flour for frying
- 1/2 cup corn starch for frying
Marinade/Tenderizer
- 1 tbsp Chinese Shaoxing rice wine
- 1 tbsp cornstarch
- 1 egg yolk whisked
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1/2 teaspoon five-spice powder
Aromatics
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 1 red serrano pepper seeded and minced
- 2 tbsp red onion minced
- 1 tbsp olive oil
- 2 tbsp green part of scallions VERY finely sliced
Five Spice mixture
- 1 tsp salt
- 1 tsp Chinese Five spice powder
- 1 tsp fresh cracked black pepper
- crushed red pepper to taste if you like spicy
Instructions
- Place squid in a small bowl, add marinade ingredients. Mix well and set aside for at least a 1/2 hour.
- Place all aromatics in a small dish except the scallions. Place scallions in separate tiny dish and set aside. Place the salt, Five Spice powder, and black pepper in another small dish and mix. Set aside.
- You'll want to have a small heated saute pan with the olive oil nearby to heat your aromatics when the time comes.
- Place the flour and corn starch in a mixing bowl large enough to accommodate the squid. Place your squid into your mixing bowl and using your hands coat all pieces. Make sure you get all the tentacles nicely coated and work the flour into the insides of the rings.
- You can start heating your deep fry pan with about 5 inches of cooking oil in it. You'll want it to get up to about 375, you will start to see the oil gyrating when it's hot enough.
- Depending on the size of your pan, you may want to do the squid in batches. Gently place the squid into the hot oil a bit at a time. Leave untouched for about 20 seconds before stirring, this will help your flour coating set and become crispy. Fry until golden, about 3-4 minutes depending on the size of the squid pieces. Place on paper towels to get excess grease off.
- Place your aromatics into the hot small saute pan and quickly toss for about 30-60 seconds, you just want to bring out their aromas, not cook them.
- Place hot fried squid in a big bowl with the aromatics and toss. Season generously with the five spice, salt, pepper mix. Top with the thinly sliced scallions.
- Eat immediately.
Notes
You can get Chinese Rice Wine (Shaoxing) and Five Spice powder at Veranda Market on Forest Avenue in Portland.
Tried this recipe?Let us know how it was!
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