DEEP-FRIED SQUID
2 min readServes 6–8 as a starter, or 4 as a main course.
Preparation & cooking time: 30–40 mins & marinating time.
The ideal size of the squid for this recipe (and all other recipes in this book) should be 15cm (about 6″) long.
450g (1lb) squid
1 teaspoon ginger juice*
1 tablespoon Chinese rice wine
about 575ml (1 pint) boiling water
oil for deep-frying
coriander leaves to garnish
spicy salt and pepper** to serve
Preparing the squid.
Clean the squid by discarding the head and the transparent backbone as well as the ink bag; peel off the thin skin, then wash and dry well (often this partwill already have been done by the fishmonger).
Open up the squid and score the inside of the flesh in a crisscross pattern . Cut into pieces about the size of a large postage stamp, then marinate with ginger juice and wine for 25–30 minutes.
Blanch in a pan of boiling water for 25–30 seconds – each piece will curl up and the criss-cross pattern will open out to resemble ears of corn (see fig. 21c). Remove and drain. Dry well.
Deep-fry in hot oil (190°C/375°F) for 15–20 seconds only, remove quickly and drain. Garnish with coriander leaves and serve with spicy salt and pepper.
*Ginger Juice Mix finely chopped or grated fresh ginger root with an equal quantity of cold water and place in damp muslin, then twist tightly to extract the juice. Alternatively, crush the ginger in a garlic press.
**Spicy Salt and Pepper Mix 1 tablespoon salt with 2 teaspoons ground Sichuan peppercorns and 1 teaspoon five-spice powder (see Glossary), heat them in a dry pan for about 2–3 minutes over a low heat, stirring constantly. This quantity is sufficient for at least six servings.
