Here is my take on some really crispy garlicky salt and pepper squid. The recipe also has a hint of heat that comes from Thai chilis and is topped with lime juice to add a little bit of zest. Enjoy!


INGREDIENTS
3 cloves of Garlic
(2 tsp | 5 g ) + (1 tsp | 2.5g ) White Pepper
(1 tsp |6 g )x 2 Salt
1/2 tsp | 1 g Black pepper
2 Scallions
1 Small Red Pepper
1 Ibs | 453 g squid
2 bird’s eye chilis or Thai red chilis
1 Egg
2 tbsp | 16 g Cornstarch, potato starch or Rice Flour
1.5 Cup | 200 g Cornstarch extra to coat
2 tbsp | 30 mL Cooking wine (preferrable Shaoxing) or Sake

Canola Oil or Vegetable oil for deep frying

TIPS:
Feel free to COMBINE potato starch, rice flour and cornstarch in a 1:1:1 ratio. I find that having a mixed composition of different flours adds to a more complex texture and even crispier bite!


#saltandpeppersquid
#calamari
#squid

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