Salt and Pepper Squid with Caramelized Onions and Bell Peppers
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 46
- Saturated Fat
- 8
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 264
- Sodium
- 767
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
- 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