Fry up crispy, battered Asian-style calamari rings, and serve them as an appetizer or with a fresh mixed salad for a tantalising meal. Or stir fry squid with kung pao sauce for a spicy meal served with steamed rice and wok-seared vegetables. Simply use fresh squid tubes, or cut and clean a whole squid for Asian-inspired dishes. A delectable way to enjoy squid, Asian fusion recipes are quick and easy for no hassle meals and munchies.
- Skill level:
Things you need
- Two egg whites
- 1 cup plain (all-purpose) flour
- 1 cup vegetable oil
- 1 Tbsp sesame Oil
- 1 tsp balsamic vinegar
- 1 tsp soy sauce
- 1 tsp mirin, rice vinegar
- Red chillies, dried
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- Sesame seeds
- 1/2 tsp white pepper
- Vegetables, chopped
Clean the Squid. Cut off the head, ink sacs and tentacles. Peel off the outer purple skin. Do not cut the squid open. Slice squid into 1/2-inch rings. Alternatively, you can purchase fresh squid tubes from your local seafood market.
Juice five limes into a bowl. Place the squid tubes into the juice and marinate for 25 minutes.
Preheat 1 cup vegetable oil in a wok on medium-high heat.
Crack two eggs and separate the white from the yolk, and discard yolk. Whisk egg whites briskly for one minute. Pour 1 cup flour into a separate bowl. Dip squid tubes in egg whites, then into flour.
Fry squid tubes a few at a time for one minute until golden yellow - overcooking will render the squid tough to eat. Remove the squid from the wok and lay on a plate lined with paper towels.
Heat a wok on medium heat. Add 1 tbsp sesame oil, 1 tsp balsamic vinegar and 1 tsp soy sauce. Cook for one minute.
Add 1 tsp mirin or rice vinegar, three to four dried, whole red chillies, 1 tbsp minced garlic and 1 tsp of minced ginger to the wok. Stir and simmer for three minutes.
Marinate the squid tubes in a bowl. Cover with soy sauce, sprinkle of sesame seeds, and 1/2 tsp of white pepper.
Chop vegetables of your choice and add to wok. Stir fry for three to five minutes; the less cooking time the more crisp the vegetable. Use vegetables such as chopped onion, bell peppers, bamboo shoots, bean sprouts, carrots, broccoli, water chestnuts and mushrooms.
Spoon the squid into the wok. Add a little bit of the marinade for extra seasoning. Stir fry for one minute. Serve with rice.
Kung Pao Squid
Tips and warnings
- Overcooking squid will make the meat tough and chewy; do not cook for more than one minute.
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