How to Cook Squid Asian Style

Written by brittany mccomas
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How to Cook Squid Asian Style
Fried calamari is a delicious Asian-style treat. (Jupiterimages/ Images)

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:

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Things you need

  • Squid
  • Limes
  • Bowl
  • Two egg whites
  • 1 cup plain (all-purpose) flour
  • Wok
  • 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

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    Fillipino Calamares

  1. 1

    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.

  2. 2

    Juice five limes into a bowl. Place the squid tubes into the juice and marinate for 25 minutes.

  3. 3

    Preheat 1 cup vegetable oil in a wok on medium-high heat.

  4. 4

    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.

  5. 5

    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.

    Kung Pao Squid

  1. 1

    Heat a wok on medium heat. Add 1 tbsp sesame oil, 1 tsp balsamic vinegar and 1 tsp soy sauce. Cook for one minute.

  2. 2

    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.

  3. 3

    Marinate the squid tubes in a bowl. Cover with soy sauce, sprinkle of sesame seeds, and 1/2 tsp of white pepper.

  4. 4

    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.

  5. 5

    Spoon the squid into the wok. Add a little bit of the marinade for extra seasoning. Stir fry for one minute. Serve with rice.

Tips and warnings

  • Overcooking squid will make the meat tough and chewy; do not cook for more than one minute.

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