Salt and Pepper Squid with Caramelized Onions and Bell Peppers (Ming Tsai) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons kosher salt |
1 teaspoon szechwan peppercorns |
1 tablespoon ground black pepper |
1 tablespoon ground white pepper |
1 pound cleaned squid, tentacles separated, tubes cut lengthwise in half |
1 cup self-rising flour |
1/2 teaspoon baking powder |
1 tablespoon peanut oil plus peanut oil, for frying |
1 large onion, sliced |
1 red bell pepper, de-seeded and julienned |
1 yellow bell pepper, de-seeded and julienned |
2 thai bird chiles or 1 jalepeno, de-stemmed and sliced |
Directions:
1. Heat a saute pan very hot and add the salt. Reduce the heat and saute for 3 to 5 minutes. Turn heat off and add the peppercorns. Mix and let stand. For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside. To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter. Whisk in the oil. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes. Season and add back the squid, mix quickly.
2. PLATING: On a large oval, plate the squid.
3. WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa
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