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Hot Pepper Squid |
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Serves: 5
Print this Recipe
2 pounds frozen squid
2 tablespoons dried pepper pieces
1 slice ginger, chopped
1 clove garlic, chopped
1 teaspoon Szechuan peppercorns
4 stalks celery, shredded
1 carrot, shredded
3 stalks green onions
Cornstarch (as needed)
SAUCE
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon salt
4 cups oil for deep frying
Remove the membrane from the outside of the squid. Wash and dry the squid, cleaning thoroughly. Score the squid - cutting lengthwise and crosswise, and then cutting the skin into diamond-shaped pieces that are about 1 inch long.
Mix the sauce ingredients. Roll the squid pieces in cornstarch. Heat the deep fryer and add oil. When the oil is ready, carefully add the squid and deep-fry for about 1 minute, until the squid curls up. Remove and set aside.
Add about 3 tablespoons of oil to a wok or skillet, dribbling it down the sides. Add the pepper pieces, and then the garlic, ginger, and Szechuan peppercorn. Add the celery and carrot and stir-fry for a few seconds. Add the deep-fried squid and the green onions. Add the sauce, mix together well and serve hot with steamed rice.
Hot Pepper Squid comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!
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