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Recipe courtesy of Ching-He Huang

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Total:: 25 min
Prep:: 15 min
Cook:: 10 min

Yield:: 6 to 8 servings as an appetizer; 4 servings as a main course

Level:: Intermediate

Ingredients

Salad Dressing:

1 tablespoon chili oil
1 tablespoon vegetable oil
2 lemons, juiced
Salt and freshly ground white pepper

Salad:

6 ounces mixed baby greens
1/2 cup peeled and julienned carrots
2 scallions, chopped lengthwise

Squid:

Vegetable oil, for frying
2 eggs, beaten
5 tablespoons potato starch
1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings
Sea salt and freshly ground white pepper
Chile flakes
2 scallions, green parts only, sliced, for garnish

Directions

For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside.

For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.

For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a cube of bread turns golden browns in 15 seconds and floats to the surface. If frying in a wok, make sure that the wok is stable on a burner or wok ring.

Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes.

When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve.

Cook's Notes: You can use frozen squid rings, but fresh are best.

This dish makes a great appetizer or a shared main course.

My Private Notes

Name: Crispy Salt and Pepper Squid with Spicy Asian Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings as an appetizer; 4 servings as a main course
Ingredients: 1 tablespoon chili oil; 1 tablespoon vegetable oil; 2 lemons, juiced; Salt and freshly ground white pepper; 6 ounces mixed baby greens; 1/2 cup peeled and julienned carrots; 2 scallions, chopped lengthwise; Vegetable oil, for frying; 2 eggs, beaten; 5 tablespoons potato starch; 1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings; Sea salt and freshly ground white pepper; Chile flakes; 2 scallions, green parts only, sliced, for garnish

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Crispy Salt and Pepper Squid with Spicy Asian Salad

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