Salt & Pepper Squid
I love Salt & Pepper everything ESPECIALLY "Salt & Pepper Squid." Bite into a super crisp exterior to then an ultra tender center. It's quite magical.
Ingredients
TENDERIZE SQUID
- 2 Ib sliced squid
- 2 tsp baking soda
- 1 tbsp water
BATTER MIX
- 1/2 cup flour
- 1/2 cup cornstarch
- 2 egg yolks
- 2 tbsp shaoxing wine
- 3/4 cup water w/ice cubes
- 2 tsp msg optional
- 1 tbsp white sugar
- 3 tsp garlic powder
- 3 tsp granulated chicken bouillon
- 2 tsp white pepper
SAUTE & SEASONING
- 1/2 cup chopped onions
- 1/2 cup minced garlic
- 1/2 cup chopped jalapenos
- 1 tsp salt
- 1 tsp msg
- 1 tbsp oil
Instructions
- STEP 1: TENDERIZE SQUIDTo a mixing bowl, combine squid with 2 tsp of baking soda, 1 tbsp of water and allow this to soak for 30 minutes in the refrigerator. STEP 2: BATTER MIXTo a mixing bowl, combine 1/2 cup flour, 1/2 cup cornstarch, 2 egg yolks, 2 tbsp shaoxing wine, 3/4 cup of water with ice, 2 tsp of MSG (optional), 1 tbsp of sugar, 3 tsp of garlic powder, 3 tsp of granulated chicken bouillon, 2 tsp of white pepper (more water as needed), mix well. Start to incorporate squid into batter mixSTEP 3: DEEP FRYSet oil to 375 degrees, once oil reaches temp begin to add squid into the fryer. Deep fry squid for 3-5 mins or until goldenSTEP 4: SAUTE & SEASONBring 1 tbsp of oil to the pan on medium high heat and add onions, garlic. Sauté for 2 minutes and fold in jalapeños. Sprinkle in 1 tsp of salt, dash of MSG (optional) and mix. Incorporate squid to the blend and toss
Video
Notes
If you’re batter is too chunky feel free to slowly add in water to loosen the consistency. We want the batter thick but fluid.
Tried this recipe?Let us know how it was!