Chinese Salt & Pepper Squid
- 1 pound Squid (Sub raw shrimp, peeled & deveined, 21/25)
- 2 cups Corn starch or potato starch
- 2 teaspoons Salt, divided
- 2 teaspoons Cracked black pepper
- 2 Thinly sliced jalapenos
- 6 cloves Garlic, minced
- 6 cups Neutral oil
- 1 inch Ginger, minced
- Wash and rinse the squid thoroughly with cold water. Clean each squid by removing vertebrae and head of squid. Cut open body to remove the insides. Take the head and carefully cut right above the eyes so you are removing the eyes from the legs and discard. This will remove the beak as well. You could also substitute squid for large (21/25 ct) peeled and deveined shrimp.
- Cut the body in 2 inch pieces and leave the legs whole.
- Pat dry the squid and place in a bowl, then sprinkle a teaspoon of salt to the body of the squid first and mix, then add legs and continue to mix well ensuring to get salt evenly coated on all areas of the squid.
- Coat each squid with cornstarch till squid is fully coated, shake excess cornstarch off.
- Deep fry squid in oil at 325 degrees for approximately 40 seconds, very important to not over cook. Remove squid from oil and set aside on a strainer.
- Now get a new frying pan and add a couple tablespoons of oil and set burner on medium high.
- Once oil is hot, add garlic and cook for a minute, stir constantly to prevent burning the garlic.
- Now add back in the squid and remaining 1 teaspoon of salt into the pan and toss for about another minute till all of the squid is coated with the garlic.
- Now turn the heat off completely and add in the ginger, jalapeno, and black pepper and toss thoroughly, the residual heat will wilt the jalapeno and release the flavors from the ginger.
- Plate immediately and enjoy!