Best Stir Fried Squid With Basil And Garlic Recipes

CRISPY SQUID WITH GARLIC, CHILE, AND BASIL

Steps:

• The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate.
• In a medium-size saute pan, heat the chile oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool.
• Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked.
• When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately.

STIR-FRIED SQUID WITH BASIL AND GARLIC

Steps:

• Dry the squid well. Cut vertically through the group of tentacles if it is large, otherwise leave whole.
• Cut the squid body into rectangles, diamonds, or squares with no pieces being larger than 1 inch.
• If the basil leaves are large, chop to about the same size pieces as the squid.
• Mix the squid and basil together.
• Heat wok or large skillet over high heat.
• Lower the heat to medium, then add the peanut oil.
• Swirl the oil and add the garlic. Stir once and return the heat to high before adding the squid-basil mixture.
• Stir and add the red pepper. Stir frequently until the squid becomes opaque, less than one minute.
• Begin tasting the squid and keep tasting until tender, about 1-3 minutes more. Add salt to taste.
• Serve over rice.

STIR-FRIED SQUID WITH BASIL AND GARLIC

Steps:

• Dry the squid well with cloth or paper towels. Cut vertically through the group of tentacles if it is large; otherwise, leave whole. Cut the squid bodies into rectangles, diamonds, or squares, with no dimension greater than 1 inch. The pieces should be fairly uniform in size. Have everything else ready and at hand before you begin to cook.
• Put a large nonstick skillet over high heat; add the oil and, when it shimmers, add the garlic, chiles, and coriander. Cook, stirring almost constantly, for 15 seconds. Raise the heat to high, add the squid, and cook, stirring occasionally, for about 3 minutes, just until it loses its raw look.
• Lower the heat to medium and stir in the sugar, nam pla, lime leaf if you have it, and basil. Cook, stirring, for another few seconds, just until the basil wilts. Taste, add salt or more chile or nam pla if necessary, and serve.
• Same technique, different ingredients: In step 3, stir in 1/4 cup water, 1 tablespoon go chu jang (page 591) or 1 tablespoon miso mixed with a pinch of cayenne, 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds (page 596), and 1 teaspoon dark sesame oil. Instead of basil, garnish with minced scallion.

THAI SQUID WITH CHILIES AND BASIL

Steps:

• Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste.
• Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked.
• Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.