SALT AND PEPPER Calamari

 The fried calamari pieces are swirled in a mixture of crunchy stir-fried garlic, ginger, and fiery green peppers, prepared similarly to Cantonese Salt & Pepper Pork Chops.

Semolina flour, all-purpose flour, and cornmeal combine to provide an extra substantial crunch with a genuine depth of flavour as opposed to the traditional method of coating the squid in cornstarch and deep-frying it, which results in an airier crunch.

This reminds us of family lunches in Chinatown and weekends spent with my grandparents in Queens. Since it's such a treat, we typically only eat salt and pepper squid in Cantonese restaurants, but now we can make it at home exactly how we like it!

People often question how to perfectly prepare salt and pepper squid, and it can sound frightening, but if you use this technique, you'll be pleasantly delighted. For Best pub meals Adelaide come to Schnithouse Elizabeth.

 

CALAMARI WITH SALT & PEPPER: RECIPE INSTRUCTIONS

Make your squid first. Thoroughly rinse it in cold water. To get a single piece of calamari with all the tentacles, cut the tentacles off in one cut while reserving about a quarter inch of the hood.

To make the squid bite-sized if you're using larger squid, split the pieces in half lengthwise. To ensure that each piece of calamari cooks at the same time, it's crucial to have them all around the same size. Then, transfer the squid pieces to a basin after draining in a sieve.

Shaoxing wine and sesame oil are used to marinate the squid. Gently toss and set aside.

Oil should be added to a medium-deep pot until it is 4 inches up the side of the pot. The oil should be heated until it reaches 325 degrees.

Prepare your dry mixture while you wait for the oil to heat. In a medium bowl, mix the all-purpose flour, semolina flour, cornmeal, salt, and white pepper. Place aside.

You are prepared to begin dredging your squid once the oil reaches the desired temperature. Work with little fistfuls of calamari in batches. Squeeze any remaining liquid gently, then dredge the squid in the dry mixture.

Lower the calamari into the boiling oil using a long-handled strainer or a slotted spoon.

Move the calamari pieces back and forth slowly. Fry them for 2-2 1/2 minutes, or until they are golden brown. Remove all of the calamari, then let it drain on a dish covered with paper towels.

Check the saltiness of one piece of calamari (careful, it's hot). Immediately after frying, you can add more salt to your taste. However, adding some freshly cracked white pepper to the just-fried squid is a crucial step. Until all the squid has been fried, keep cooking in these tiny batches and sprinkling with white pepper.

The squid will now be stir-fried in the following stage. Wok heating on a medium-high heat setting Place a spoonful of vegetable oil in there. Fry the ginger in the oil after adding it. Add the garlic around 20 seconds later.

To avoid burning, stir the garlic around the wok quickly. Add the long, spicy green peppers as the garlic begins to turn a light golden colour. Stir-fry for a further 30 seconds.

For approximately a minute, quickly stir-fry the squid in the fragrant mixture after adding it to the wok. Your squid with salt and pepper should be plated and served right away over white rice! Don't forget to keep those pepper and garlic chips that are crispy!

Come to Schnithouse Elizabeth to experience best food in Adelaide especially Schnitzels Adelaide. 
Location: Australia

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