Ingredients with Measurements:
- 1 pound dried shredded squid
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 cups vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Deep-fry thermometer
- Large, heavy-bottomed pot or deep fryer
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix well.
2. Add dried shredded squid to the bowl and toss to coat evenly.
3. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F.
4. Using a slotted spoon or spider strainer, carefully lower a handful of the coated squid into the hot oil. Fry for 2-3 minutes or until golden brown and crispy.
5. Remove the fried squid from the oil and place it on a paper towel-lined plate to drain excess oil.
6. Repeat the frying process until all the squid is cooked.
7. Serve hot and crispy.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
5. Temperature:
- Fryer temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 17g
- Carbohydrates: 31g
- Protein: 22g
Substitutions for ingredients:
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add a pinch of five-spice powder to the coating mixture for a Chinese-inspired flavor.
- Sprinkle with chopped scallions or cilantro before serving.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Do not overcrowd the pot or fryer to prevent the squid from sticking together.
- Serve immediately to maintain the crispiness.
Storage instructions:
- Store leftover fried squid in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried squid in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried squid on a platter with a side of sweet chili sauce or soy sauce for dipping.
Garnishes:
- Sprinkle with sesame seeds or chopped peanuts for added texture and flavor.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the coating is not sticking to the squid, try patting the squid dry with paper towels before coating.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the squid is fully cooked before serving.
Food history:
- Dried shredded squid is a popular snack in many Asian countries, including Japan, Korea, and Thailand.
Flavor profiles:
- The crispy fried coating adds a savory and slightly spicy flavor to the chewy and salty dried squid.
Serving suggestions:
- Serve as an appetizer or snack.
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