Chinese/Hong Kong•quick

Salt and Pepper Squid

Egg Wan's Food Odyssey recipe - Chinese/Hong Kong

Ingredients

Quantities are shown as originally provided.

370 g squid tubes (cross cut a medium to large squid. I only use squid tubes but you can use the whole squid)
85 g corn flour
1 tbsp plain flour
750 ml oil (for the squid)
1 spring onion
1 chili sauce
basil (for garnish)
1/2 tsp salt
1/2 lemon (juice)
1/2 tsp ground white pepper
1 tsp rice wine
1 tsp salt
1 tsp coarse black pepper
1/2 tsp wasabi
2 tbsp mayonnaise
1/2 tbsp lemon juice

1
Clean and wash the squid under running cold water. Pad dry with a kitchen towel.
2
Cross-cut the squid and cut into 3-4 cm (on each side) squares.
3
Marinade the squid with all the ingredient for marinade for 30 minutes.
4
Mix corn flour, plain flour and all the seasonings.
5
Heat up oil in a wok or a deep saucepan to around 180C.
6
Coat the squid with step 4 corn flour mixture.
7
Gently slide the squid into the hot oil. Please keep your distance and be very careful just incase the hot oil splashes or spits on you.
8
Deep fry the squid for 30 seconds. You will see the squid curl up and turn a beautiful golden colour.
9
Put a couple sheets of kitchen towel on a plate and take the squid out of the hot oil and place onto the kitchen towel to get rid of the oil.
10
Mix the squid with spring onions and chilli. Place on a serving plate and garnish with some basil leaves. Ready to serve.
11
Mix wasabi with lemon juice first until there are no lumps of wasabi left.
12
Mix step 1 with mayonnaise until it’s perfectly combined together.