Pepper and Salt Squid

Traditionally, the squid is coated in cornstarch and then fried, yielding an airier crunch, but the mixture of semolina flour, all-purpose flour, and cornmeal makes for an extra hearty crunch with a real depth of flavor.

1 lb. Squid

Cornstarch

Flour

Semolina

Oil

Jalapeños thin slices

Red bell peppers or red hot pepper

Shousongt wine

Marin

Sesame oil

Garlic

Ginger

Black pepper, course

White pepper, fine

Salt

Garnish with parsley and diagonally sliced scallions

Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.

In a medium deep pot, add oil. Heat the oil until the temperature reaches 333F.

While you’re waiting for the oil to heat, prepare your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, salt, and white pepper , black pepper in a medium bowl. Set aside.

When oil is hot, dredge the squid in the dry mixture. Fry the squid around two minutes, drain. Set on a plate. Salt to taste.

Fry the cut up Jalapeños, Red bell peppers, minced garlic, minced ginger in your wok until cooked. Toss with squid, sprinkle with a bit of Marin.

Garnish with greens.