At last weekend’s grocery shopping trip, I ventured into the frozen seafood section, realizing there are variations of squids for sale, each bag costs less than $5! I couldn’t believe my luck and picked up a bag. Growing up my Mama would make these delicious stir fried squid dishes, she would always warn us there’s a right and wrong way of scoring the squid pattern, then she would proceed to tell us the correct way is on a certain side. Well apparently from those talks, I’ve developed a phobia when it comes to cooking squid, knowing I would most likely score the criss-cross pattern onto the wrong side and mess the whole thing up, that’s the reason why I’ve never bothered with cooking this delicious seafood. Well back to the frozen squid I purchased, I bought the RINGS, hahah, there’s no messing up because there’s no need to slice or mark criss-cross onto them!
- 1 bag of frozen squid rings, thawed and cleaned
- 1 Small onion, sliced thinly
- 2-3 Garlic, minced
- 2 hot pepper, seeded and sliced
- Oil (for deep frying)
- 1.5 tsp Sugar
- 1 tsp Salt
- 1 tsp Ground white pepper
- 0.5 tsp Five spice powder
- 1 cup Self rising flour
- 3tsp Cornstarch
- 1 tsp mustard powder
Mix flour, cornstarch and mustard powder, put aside.
Heat up the oil in a non-stick pan, when it gets to be around 350-375 degrees, it’s ready for frying.
Dunk squid into the flour powder mix, shake a little to get rid of excess, place into the hot oil to fry. Fry for 2-3 minutes then remove calamari (placed onto a paper towl to soak up excess oil), drain most of the oil in the pan, leave around 1-2 tbsp.
Stir fry onion, hot pepper and garlic until fragrant, return calamari to the pan, sprinkle the mixture of sugar, salt, pepper and five spice powder. Stir fry to cover calamari evenly. Serve immediately.
Adapted from: Vietnamese Recipes and Cuisines