Best 3 Five Spice Crisp Fried Squid Recipes
Prepare to tantalize your taste buds with an extraordinary seafood delicacy - Five-Spice Crisp Fried Squid. This delectable dish presents a symphony of flavors and textures that will leave you craving for more. The squid, coated in a fragrant blend of five-spice powder, is deep-fried to perfection, resulting in a crispy outer layer and tender, juicy meat within. Savor the aromatic notes of star anise, cinnamon, cloves, fennel, and Sichuan peppercorns, which harmonize to create a unique and unforgettable culinary experience. Accompanying the Five-Spice Crisp Fried Squid are three additional tantalizing recipes: Stir-Fried Squid with Ginger and Scallions, where the squid takes center stage amidst a vibrant stir-fry of ginger, scallions, and soy sauce; Spicy Szechuan Squid, a fiery delight that awakens your senses with its bold flavors; and Steamed Squid with Garlic and Soy Sauce, a classic dish that showcases the inherent sweetness of squid, complemented by the aromatic simplicity of garlic and soy. Embark on a culinary journey with these exceptional squid recipes, each offering a distinct taste adventure that will satisfy your cravings and leave you yearning for more.
Here are our top 3 tried and tested recipes!
CRISP FIVE-SPICE CALAMARI WITH SPICY CITRUS NOODLES
Steps:
- For the noodles and dressing: Bring a large pot of water to a boil. Put the noodles in a large bowl and pour boiling water over them to cover. Let stand for 4 minutes, and then drain in a colander, rinse with cold water, shake well, and transfer to a bowl. Drizzle the oil on top, toss well to coat, and set aside.
- Stir together the chili sauce, ginger, honey, sugar, grapefruit juice and lemon juice until well combined. Stir in the chiles and set aside.
- For the calamari: Stir together the five-spice powder, salt and white pepper in a small bowl and set aside. Whisk together the potato starch and yolks in a medium bowl. If the batter is too thick to pour from a spoon, add water a few teaspoons at a time until thinned.
- Pour the oil into a wok and warm to 350 degrees F over high heat (a cube of bread will turn golden and float to the surface within 10 to 15 seconds when ready). Dip the calamari rings into the batter using a slotted spoon and stir until well coated. Shake off the excess batter and carefully lower into the hot oil. Fry, stirring frequently with a strainer, until golden brown, about 2 minutes. Transfer the calamari to a paper-towel-lined plate to drain and sprinkle the spice mix over while hot.
- To serve, divide the noodles among 4 shallow bowls. Drizzle two-thirds of the dressing evenly over the noodles, top each with calamari, and then drizzle the remaining dressing on top. Mix together the Thai basil, cilantro and mint stems, divide into 4 bundles and garnish each bowl with 1 herb bundle and lime wedges, for squeezing at the table.
FIVE-SPICE CALAMARI WITH DIPPING SAUCE
Categories Appetizer Fry Squid Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 to 6 appetizer servings
Number Of Ingredients 18
Steps:
- For dipping sauce:
- Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
- For calamari:
- Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
- *Available in the Asian foods section of many supermarkets.
- **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
Tips:
- Clean and dry the squid thoroughly before cooking to ensure a crispy texture.
- Use a sharp knife to score the squid bodies in a crosshatch pattern. This will help the marinade penetrate the meat and make it more flavorful.
- Don't overcrowd the pan when frying the squid. This will prevent the squid from cooking evenly and becoming soggy.
- Fry the squid in small batches until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve the squid immediately with your favorite dipping sauce. Suggestions include sweet and sour sauce, chili sauce, or mayonnaise.
Conclusion:
This recipe for Five-Spice Crisp Fried Squid is a delicious and easy way to enjoy this versatile seafood. The squid is marinated in a flavorful mixture of five-spice powder, soy sauce, rice wine, and ginger, then coated in cornstarch and deep-fried until crispy. Serve with your favorite dipping sauce and enjoy!
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