Recipe courtesy of Ming Tsai
Show: Ming's Quest
Yield:
4 servings
Level:
None

Ingredients

Directions

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.

PLATING: On a large oval, plate the squid.

WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Pickled Peppers and Okra

Recipe courtesy of Aaron McCargo Jr.

Salt and Pepper Calamari

Recipe courtesy of Sandra Lee

Crispy Salt and Pepper Squid with Spicy Asian Salad

Recipe courtesy of Ching-He Huang

Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce

Recipe courtesy of Corinne Trang

Crispy Salt and Pepper Squid with Spicy Asian Salad

Recipe courtesy of Ching-He Huang

Salt and Pepper Brisket

Recipe courtesy of Fox Bros. Bar-B-Q

Salt and Pepper Salmon

Recipe courtesy of Tyler Florence

Salt and Pepper Shrimp

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.