Empty My Fridge
Salt & Pepper Squid
Ingredients
- Squid2 lb
- Ginger1
- Shallot1
- Salt½ tsp
- Chicken stock · powder¼ tsp
- White pepper · ground0.13 tsp
- Five spice · powder0.13 tsp
- Cornstarch½ cups
- Oil for deep-frying
- Garlic · minced1 tbsp
- Jalapeño chili1
- Scallion1
Instructions
- Bring a small pot of water to a boil with the ginger and shallot. Blanch the squid in it for 4 minutes, then remove and set aside.
- Toss the squid in the cornstarch until evenly coated. Deep-fry in oil for 2 minutes, or until golden brown. Remove from the oil and set aside.
- In a small bowl, mix the sea salt, chicken bouillon powder, white pepper and five spice powder.
- Heat 2 tablespoons oil in a pan. Add the garlic, jalapeño and green onion and fry until fragrant, about 10 seconds.
- Add the squid and the seasoning mix, toss until evenly combined, and serve immediately.
Summarized from Vicky Pham's video. Watch it for the details.
More recipes with
GarlicGingerScallionShallotSquid
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.