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Crispy Squid with Spicy Salt

Makes: 4 servings

Ingredients:

1/2 lb. fresh baby squid, cleaned
1 Tbsp. dry sherry or Chinese rice wine
1 tsp. minced garlic
1/4 tsp. sugar
1/4 tsp. sugar
1/4 tsp. ground white pepper
1/4 tsp. ground white pepper
1/2 cup all purpose flour
1/3 cup cornstarch
1 egg yolk
3/4 cup ice water
1 Tbsp. vegetable oil
1 tsp. baking powder
1 Tbsp. salt
1 Tbsp. salt
1/4 tsp. five-spice powder
peanut oilfor deep-frying

Cooking:

1. Separate squid hoods from tentacles. Cut hoods into rings; leave tentacles whole. Combine marinade ingredients (rice wine, garlic, sugar, salt, white pepper) in a bowl. Add squid and stir to coat. Let stand for 10 minutes.

2. Combine batter ingredients (flour, cornstarch, egg yolk, ice water, vegetable oil, baking powder) in a bowl; mix well. Combine spiced salt ingredients (salt, sugar, five-spice, baking powder) in another bowl; set aside.

3. Pour oil to a depth of 1 1/2-inches in wok and heat oil for deep-frying to 375°F. Working in small batches, dip squid into the batter and carefully add to the hot oil. Deep-fry until golden brown, 1 1/2 to 2 minutes. Remove and drain on paper towels.

4. Arrange squid on a serving platter. Sprinkle on spiced salt while still hot.

Adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook Group 2005