FIVE-SPICE CRISP-FRIED SQUID
In most Chinese restaurants, so-called "Salt and Pepper-Style" shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don't try to fry too many pieces at once.
Provided by David Tanis
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
- Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
- In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
- Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
- Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 0 grams, TransFat 0 grams
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