Quick and Easy Salt and Pepper Squid
The trick to this dish is not to overcook the seafood. When cooked too long, squid turns rubbery.
1 pound cleaned squid
2 teaspoons Szechwan Salt and Pepper Mix (page 20)
¼ cup cornstarch
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
½ teaspoon sesame oil
½ teaspoon Hot Chili Oil (page 23)
1 clove garlic, minced
2 slices ginger, minced
2–3 cups oil for frying
Cut the cleaned squid into 1-inch pieces.
In a bowl, mix the Szechwan Salt and Pepper Mix in with the cornstarch. In a separate bowl, combine the soy sauce, rice wine, sugar, sesame oil, and Hot Chili Oil. Set aside.
Add oil to a preheated wok or skillet. While oil is heating, dip the squid pieces in the Szechwan Salt and Pepper and cornstarch mixture.
When oil is hot, add the squid pieces, a few at a time. Deep-fry for about 2 minutes, until they change color. Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. Add the ginger and garlic, and stir-fry briefly until aromatic. Add the sauce in the middle of the wok and bring to a boil. Add the squid and cook very briefly. Mix through and serve hot.