CRISPY SALT AND PEPPER SQUID WITH SPICY ASIAN SALAD
Provided by Food Network
Time 25m
Yield 6 to 8 servings as an appetizer; 4 servings as a main course
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.
- For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.
- For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
- Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.
- When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.
- Cook's Notes: You can use frozen squid rings, but fresh are best.
- This dish makes a great appetizer or a shared main course.
SPICY SQUID SALAD
Provided by Food Network
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Preheat a grill to high.
- Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy.
- In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil.
- Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander.
- Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.
SPICY CHILE OIL SQUID
I cook the squid in garlic, soy sauce, chile oil, and butter. It's a simple but delicious combination.
Provided by ZAYO
Categories Japanese Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Mix soy sauce, garlic, ginger, and chile oil together in a bowl until soy-ginger sauce is smooth.
- Heat 1 tablespoon butter in a skillet or wok over medium heat; add squid. Cook and stir squid, adding soy-ginger sauce, until sauce is reduced and thickened, 8 to 10 minutes. Remove skillet from heat and stir in butter until well integrated.
- Squeeze lemon halves over squid to serve.
Nutrition Facts : Calories 271 calories, Carbohydrate 8.2 g, Cholesterol 544.2 mg, Fat 9.4 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 4.5 g, Sodium 592.1 mg, Sugar 0.2 g
SALT AND PEPPER SQUID
How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.
Provided by Jeremy Pang
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
- Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
- After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
- Finely chop the garlic and chiles. Finely slice the spring onions.
- Build your own wok clock: Place your squid bowl at 12 o'clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
- Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the squid pieces and deep-fry for 2-3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
- In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
SPICY CHILE OIL SQUID
I cook the squid in garlic, soy sauce, chile oil, and butter. It's a simple but delicious combination.
Provided by ZAYO
Categories Japanese Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Mix soy sauce, garlic, ginger, and chile oil together in a bowl until soy-ginger sauce is smooth.
- Heat 1 tablespoon butter in a skillet or wok over medium heat; add squid. Cook and stir squid, adding soy-ginger sauce, until sauce is reduced and thickened, 8 to 10 minutes. Remove skillet from heat and stir in butter until well integrated.
- Squeeze lemon halves over squid to serve.
Nutrition Facts : Calories 271 calories, Carbohydrate 8.2 g, Cholesterol 544.2 mg, Fat 9.4 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 4.5 g, Sodium 592.1 mg, Sugar 0.2 g
SAUTEED SQUID WITH CHILES, MINT AND LIME
Provided by Melissa Clark
Categories dinner, quick, weekday, main course
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Rinse the squid under cool running water. Drain and transfer to a paper towel to dry completely. Cut the bodies into 1/2-inch rings and leave the tentacles whole. Pat dry again with paper towels.
- Place a large skillet over high heat. Let the pan get very hot, for a good 5 minutes. Move the squid from the paper towels to a bowl, so that they don't stick before you add them to the pan. Add half the oil to the skillet. Sprinkle half the squid with salt, slide them into the pan along with half the chiles and cook without moving for 1 minute. Flip squid and stir in half the garlic; cook 1 to 2 minutes more, until squid is tender. Transfer to a plate. Repeat with remaining squid, garlic, chiles and oil. Make sure not to overcrowd the pan; if your skillet doesn't fit the squid comfortably, cook them in smaller batches.
- Squeeze lime all over the squid and sprinkle with mint.
- Top the crusty bread with sliced avocado if you like, and season avocado with salt and lime juice. Serve with the squid.
More about "spicy chile oil squid recipes"
SPICY STIR-FRIED SQUID (OJINGEO BOKKEUM) - KOREAN BAPSANG
From koreanbapsang.com
4.7/5 (46)Category Side DishCuisine KoreanTotal Time 30 mins
- Clean the squid (see note). Cut the body into about 3/4-inch rings (or slit the body open and cut into 3/4-inch wide, 2-inch long bite size pieces). Do not make the pieces too small as they will shrink when cooked. Cut the tentacles into the same lengths. See note if you want to score the squid.
- Slice the onion. Cut the zucchini and carrot into half lengthwise and thinly slice into 2-inch long pieces. Cut the scallions 2-inches long.
SPICY STIR FRIED SQUID (OJINGEO-BOKKEUM) RECIPE BY …
From maangchi.com
Reviews 138Category Side Dish
SPICY SQUID STIR FRY (爆炒鱿鱼) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (3)Calories 219 per servingCategory Main
CRISPY SPICY SALT & PEPPER SQUID WITH GARLIC & CHILI
From zarskitchen.com
KOREAN STIR-FRIED SQUID | BEYOND KIMCHEE
From beyondkimchee.com
HOW TO MAKE CHILI OIL: THE PERFECT RECIPE! - THE WOKS OF …
From thewoksoflife.com
SPICY CHILI OIL NOODLES MAKE A 20-MINUTE WEEKNIGHT MEAL
From washingtonpost.com
SPICY CHILE OIL SQUID | RECIPE | RECIPES, SPICY RECIPES ... - PINTEREST
From pinterest.com
EASY THAI NOODLES RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GARLIC CHILI OIL NOODLES WITH SHRIMP | GIMME SOME OVEN
From gimmesomeoven.com
FRIED SQUID PO' BOY WITH AVOCADO AND BLACK CHILE OIL RECIPE
From seriouseats.com
CHILLI SQUID RECIPE | WAGAMAMA WOK FROM HOME
From wagamama.com
A REAL SIMPLE SPICY SAMBAL SQUID (SAMBAL SOTONG)
From mykitchen101en.com
SPICY GRILLED SQUID - DELIGHTFUL PLATE
From delightfulplate.com
SPICE-RUBBED FLANK STEAK WITH CORN-CHILE RELISH RECIPE
From southernliving.com
SPICY CHILE OIL SQUID RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
SPICY THAI BASIL SQUID | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
CHILI OIL NOODLES WITH STEAMED BOK CHOY - THE WASHINGTON POST
From washingtonpost.com
QUICK AND EASY SPICY SAUTEED SQUID RECIPE - MORTADELLA HEAD
From mortadellahead.com
ZHOUG, THE YEMENITE GREEN SAUCE WITH A SPICY KICK
From tastingtable.com
SPICY CHILI SQUID | RECIPE - WORLD FOOD AND WINE
From worldfoodwine.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
You'll also love