Craving a crispy, flavourful seafood dish that's both easy to make and incredibly satisfying? Look no further than this Chinese-style salt and pepper calamari recipe! This vibrant dish delivers a delightful contrast of textures – tender calamari rings encased in a satisfyingly crunchy, salty, and subtly spicy coating. Forget bland, overcooked calamari; this recipe guarantees perfectly cooked seafood with a captivating depth of flavour that will leave you wanting more. The secret lies in a simple yet effective seasoning blend and a clever frying technique, ensuring each tender ring maintains its juicy interior while boasting a gloriously crisp exterior.
This irresistible recipe is perfect for a quick weeknight meal or a more elaborate appetizer for your next gathering. Forget complicated techniques and lengthy prep times; this recipe is surprisingly straightforward. Ready to experience the deliciousness for yourself? Let's dive into the easy-to-follow steps that will guide you to creating this unforgettable Chinese-style salt and pepper calamari.
Tools Needed
- Knife
- Cutting board
- Mixing bowl
- Frying pan
- Deep fryer
- Bamboo skewer
Ingredients
- Calamari: 280 grams
- White Pepper: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Chinese Rice Wine: 1 tablespoon
- Egg: 1 whole
- Corn Flour: 2 tablespoons
- Tapioca Flour: 4 tablespoons
- Garlic: 4 cloves
- Chili (de-seeded): 1 whole big red chili
- Spring Onion: null
Step-by-Step Instructions
Step 1. Prepare and Marinate the Calamari
- Wash, remove eyes and beak, tear off outer skin. Slice the calamari lengthwise, making slits at a 45-degree angle, about 1 mm apart. Don't cut all the way through.
- Cut the calamari into bite-sized pieces.
- In a bowl, combine calamari with white pepper, salt, rice wine (optional), and egg. Mix well.
Step 2. Coat and Deep Fry the Calamari
- Add corn flour and tapioca flour to the marinated calamari. Mix until well coated.
- Coat the calamari in tapioca flour.
- Deep fry the calamari in batches in hot oil until light golden brown. Fry at high heat for a crispy crust.
Step 3. Sauté Aromatics and Toss Calamari
- Heat oil in a pan. Add chopped garlic and chili (optional) and fry for 10-20 seconds until fragrant (medium to medium-low heat).
- Add the deep-fried calamari to the pan along with salt and white pepper. Toss to coat.
- Sprinkle with spring onions and toss again.
Step 4. Serve
- Serve immediately.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Using egg yolk in the marinade helps achieve a better color.
- If you don't have tapioca flour, you can use only corn flour or all-purpose flour.
- To check if the oil is hot enough for deep frying, use a bamboo skewer. Rapidly rising bubbles indicate the oil is ready.
Nutrition
- N/A
FAQs
1. Can I use frozen calamari?
Yes, ensure it's fully thawed and patted completely dry before proceeding with the recipe. Excess moisture will prevent proper crispiness.
2. What can I substitute for cornstarch?
Arrowroot powder or potato starch can be used as substitutes for cornstarch, but the texture might slightly differ.
3. How do I prevent the calamari from becoming tough?
Don't overcrowd the pan when frying. Fry in batches to ensure even cooking and maintain a high oil temperature. Overcooking is the main cause of tough calamari.
This Chinese-style salt and pepper calamari recipe delivers a truly unforgettable culinary experience, showcasing the perfect balance of crispy texture and savory flavor. With minimal effort and readily available ingredients, you can easily recreate this delicious dish in your own kitchen. So, gather your ingredients, and get ready to impress your family and friends with this sensational seafood treat!