Crispy Five-spiced Squid
From kristeta126 12 years agoIngredients
- 300-500grams of squid shopping list
- 2/3 cup flour shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons five-spice powder shopping list
- 1 teaspoon white pepper shopping list
- 1/2 teaspoon chili powder shopping list
- soy sauce with fresh red chili, for dipping shopping list
- oil for deep frying shopping list
How to make it
- 1. Clean squid. Carefully remove the head and ink See Photo. (I prefer to exclude the head).
- 2. Cut each squid vertically See Photo. Then cut both pieces with diagonal strokes. This is to make sure that they curl as you fry them.
- 3. Drain the squid. Then pat dry with paper towels. Set aside.
- 4. In a bowl mix the flour, salt, five-spice, white pepper and chili powder See Photo. Mix it well.
- 5. Using a tong, drop each piece in the bowl. Mix it well until all pieces are fully covered with the mixture. See Photo
- 6. In a deep pan/bowl, head your oil for frying. Drop a few pieces and get a feel of how crispy you'd want your pieces to be. Don't overcook the squid to make sure they don't go tough. (TIP: Best to experiment on a small batch to determine the desired length of deep frying)
- 7. Complete the deep frying of all pieces.
- 8. Prepare your dip: soy sauce + fresh bird's eye chili (optional).
Heads and ink removed
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Cut diagonally
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Mixture
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Squid pieces all covered in the mixture
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People Who Like This Dish 2
- stevek Melbourne, Australia
- kristopher San Francisco, CA
- kristeta126 Mandaluyong City, PH
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