Salt And Pepper Squid With Caramelized Onions And Bell Peppers
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
63
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Kosher Salt1 tsp
Peppercorns (szechwan)1 tbsp
Ground Black Pepper1 tbsp
Ground White Pepper1 cup
Flour (self-rising)1 tsp
Baking Powder1 large
Onion (sliced)Directions:
1
Heat a saute pan very hot and add the salt
2
Reduce the heat and saute for 3 to 5 minutes
3
Turn heat off and add the peppercorns
4
Mix and let stand
5
For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside
6
To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter
7
Whisk in the oil
8
In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels
9
In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes
10
Season and add back the squid, mix quickly
11
PLATING: On a large oval, plate the squid
12
WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa