🦑 Fried Calamari, Chinese style (椒鹽鮮魷)!

By Made With Lau · 30 min

Ingredients

Instructions

1. Clean the squid: pull out the head with the tentacles, cut the body open, remove the innards and the inner bone, rinse well, and pull out any stringy bits.
2. Peel the skin off the body and fin, then scrape off any debris with a knife or cleaver.
3. Score the inside of the body halves in a diagonal cross-hatch, without cutting through, then cut into long triangles about 1 inch wide.
4. Cut the tentacles into 1 to 2 inch pieces, butterflying the thick ones, and slice the head meat into thin strips, discarding the beak.
5. Rinse the pieces, then dry them well with paper towels.
6. Toss the squid with white pepper, cooking wine and egg yolk, then add potato starch and mix again.
7. Mix the batter: add water slowly to the flour and potato starch until it is thick like gummy mashed potatoes, then stir in baking powder, salt and oil.
8. Mix the garlic salt and white pepper in a small bowl.
9. Heat oil in a wok to 350°F over high heat, then lower the heat. A chopstick that bubbles when placed in the oil means it is ready.
10. Coat the squid in batter just before frying, then fry a few pieces at a time without crowding, returning oil to 350°F between batches, for 2.5 to 3 minutes until curled and golden, stirring occasionally.
11. Reheat the oil to 380°F and fry the squid again for 30 to 40 seconds per batch. Set aside 1 tablespoon of the oil.
12. Stir-fry the garlic for 20 to 30 seconds, then the chilies for 10 to 20 seconds, the green onion for 10 to 20 seconds and the bell pepper for 10 to 20 seconds, all in the reserved oil over lowered heat.
13. Add the squid and stir-fry for 40 to 50 seconds, then swirl in 1 teaspoon cooking wine and toss for 15 to 20 seconds.
14. Sprinkle in the seasoning a little at a time while tossing for 30 to 40 seconds, then taste and serve.

Summarized from Made With Lau's video. Watch it for the details.

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