Thursday, 28 November 2013

I will Praise God's name in Song




There is the Cantonese classic salt and pepper squid, and there is also the Mediterranean salt and pepper calamari. Both versions are hugely popular with diners all over the world. This version by Bill Granger from his book BIll's Basics is more to the Mediterranean style in taste and presentation.

I hardly do deep frying, and I loathe a greasy kitchen. I was pleasantly surprised there was no splattering when deep frying the squid.

 The trick to keep the squid tender is to coat in light batter and cook it quickly at a very high temperature. The deep fried cut chilli adds a nice touch and taste to the squid. You can also cooked fish, prawns, mushrooms or vegetables in this method. I used Swiss brown mushrooms together with the squid.



Salt and Pepper Squid
Bill's Basics
serves 4

Ingredients

180g cornflour
170ml soda water
1 teaspoon sea salt
1 teaspoon freshly ground pepper
light flavoured oil for frying (sunflower)
500g squid, cleaned, cut into 6cm pieces and scored in a crisscross pattern(2 large frozen squid, 450g)
5 swiss brown mushrooms
1 red chilli, finely sliced
Lime wedges to serve (lemon)


Method




  • Mix together 120g of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.
  • Place a wok over medium high heat. Heat 5 cm oil in the wok until very hot.

  • Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.

  • Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.



Serve immediately. This was gone fast!  We enjoyed it very much, exactly like those in restaurants everywhere.

Linking this post to Cook Like A Star 'Bill Granger' hosted by Bake for Happy Kids, Piece of Cake and
Eat Your Heart Out.

This will be my last post for November Cook Like A Star 'Bill Granger'. I will be away on holiday starting today, and will be back for a short break before more travels around Christmas and late January.
Compliments of the season to all!






Thanksgiving

This is thanksgiving season, and God is the reason for our Hearts to be filled with Thankfulness.

I will praise God's name in song and glorify him with thanksgiving. Psalm 69:30




9 comments:

  1. I've never made salt and pepper squid because I don't like frying either ;) haha....I would have thought that squid would splatter like crazy when frying! :O Yours looks really good- just like the ones from restaurants ;) Did it take a lot of effort?

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  2. Must try, absolutely delicious and no splattering at all. Took me less than 20mins from kitchen to table:)

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  3. Hi Lian,

    I hate all these greasy cleaning up after every deep frying... so we do our deep frying outdoor using our outdoor stove :p

    I like to use this recipe to fry mushroom too... Yum!

    Zoe

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  4. Hi Lian , I'm one of those who hates deep-frying as well but yesterday I've made a deep-fried chicken dish :P :D It's been sometime since I had some fried squid , years I guess , okay , not counting the one I bought in some hawker stall lol Love your crunchy squid and mushrooms , the chillis' a great addition . Just delicious !

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  5. i love the chinese style salt and pepper squid. Tho i dont know how does this taste differently, it looks great to me! happy holidays to you, Lian!

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  6. Hi Lian,
    We love squids a lot! And the plate would be clean in no time! Looks really delicious!
    Enjoy your break and Happy Holidays!

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  7. Your salt and pepper squid looks so good!

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  8. I also dislike deep frying, often I try to make an oven-baked version, wonder if it will work with squid though. Looks delicious!

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  9. Yes I love it , live squids especially calamaries with lemon

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