Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories421.7 kcal (21%)
Total Fat11 g (16%)
Carbs58.3 g (22%)
Sugars1.2 g (1%)
Protein18.8 g (38%)
Sodium1068.2 mg (53%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 lbsquid
tubes & tentacles
1 Tbspshaoxing wine
½ tspkosher salt
¼ tspwhite pepper
1 cupcornstarch
⅓ cupcornmeal
1 tspkosher salt
1 tspwhite pepper
neutral oil
for frying squid, I used avocado oil
1 Tbspneutral oil
I used avocado oil
1 Tbspgarlic
chopped
4green onion
whites, chopped
2jalapenos
diced
serrano peppers
thinly sliced, optional garnish
Instructions
Step 1
With a shape knife, cut the squid tube on one side to open like a book. Score the INSIDE of the squid tube in a cross section pattern. This is going to allow the squid to curl up when frying.
Step 2
Marinate squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper and marinate for 15 minutes.
Step 3
Chop garlic, green onions, and jalapenos and set aside.
Step 4
In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.
Step 5
Dredge squid in dry batter ensuring there are no bald spots on the tentacles or tubes.
Step 6
Fry in batches at 385F for 2 minutes or until crispy and golden brown (oil should not drop below 350F). Set on a wire rack to cool and immediately sprinkle with white pepper and salt to taste.
Step 7
To a hot wok, add 1 tbsp neutral oil and fry your garlic for 15 seconds, then add your green onion whites and diced jalapenos. Stir fry for 1 minute then add your squid. Garnish with thinly sliced serranos for extra heat and enjoy!
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