Five-Spice Crisp-Fried Squid

Name: Five-Spice Crisp-Fried Squid
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: chinese
Ingredients: 1 1/2 pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved; Vegetable oil, for frying; 1 cup cornstarch; 1/8 teaspoon cayenne; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon five-spice powder; 1 or 2 serrano chiles, split lengthwise and sliced thinly crosswise; Cilantro sprigs, for garnish; Lime wedges, for serving

By David Tanis

Total Time: 45 minutes
Rating: 4(71)
Comments: Read comments

In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.

Featured in: Squid: Make It Tender, Make It Quick

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Ingredients

Yield:4 to 6 servings

1½pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved
Vegetable oil, for frying
1cup cornstarch
⅛teaspoon cayenne
1teaspoon kosher salt
½teaspoon black pepper
½teaspoon five-spice powder
1 or 2serrano chiles, split lengthwise and sliced thinly crosswise
Cilantro sprigs, for garnish
Lime wedges, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
Step 2
Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
Step 3
In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
Step 4
Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
Step 5
Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.

Ratings

4 out of 5

71 user ratings

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Comments

Catherine7 years ago

Made this recipe but didn't feel like frying. Set the oven to 400 degrees and heated a sheet pan coated lightly with vegetable oil. When oven reached 400, placed squid on pan in single layer and cooked until crispy, about 3-4 minutes total, turning over the larger pieces midway through. Came out great!

Bicka7 years ago

I didn't want to fry the squid so I followed the directions for baking at 400 degrees. It was as my family described it, an epic fail. Even with increasing the heat and time, the coating was gooey and gross. If I ever try this again I would fry in oil.

Peter K.2 months ago

Instead of salt, I used chicken stock powder. Works a treat, got this tip from the takeaway next door.

Emchris44 years ago

Came out perfectly! We were short on cornstarch so added a bit of flour and some breadcrumbs. Maybe will add some onion powder next time. Used very little five spice - we were nervous, and it was a bit under seasoned. Served with a green salad dressed with lime peanut vinaigrette. Entire meal disappeared in moments.

teredesi4 years ago

Used half a cup of cornstarch and same measurements for the spices. Husband said it remind him of his childhood. Came out great.

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