Salt-and-Pepper Squid with Chinese Five-Spice Powder
Recipe from Food & Wine

Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel, and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid."


Salt-and-Pepper Squid with Chinese Five-Spice Powder
Tina Rupp

by 1  person

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Servings: 6
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Asian Cuisine, Chinese Cuisine, Chinese Stir Fry, Other Fish and Seafood
 
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Ingredients
  • 1/2  teaspoon
    Chinese five-spice powder
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    Kosher salt
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  •  
    Vegetable oil, for frying
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  • 2 
    large eggs
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  •  
    Cornstarch, for dusting
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  • 1  pound
    cleaned squid, bodies cut into 1/2-inch rings, tentacles halved
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  •  
    Freshly ground black pepper
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  • 1  teaspoon
    extra-virgin olive oil
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  • 2 
    scallions, chopped
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  • 2 
    garlic cloves, minced
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  • 2  tablespoons
    minced red onion
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  • 1/2 
    red jalapeno, seeded and minced
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  •  
    Lime wedges, for serving
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Directions
1.
Preheat the oven to 400 degrees. Set a large rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
2.
In a large saucepan, heat 1 inch of vegetable oil to 350 degrees. In a shallow bowl, beat the eggs. Spread cornstarch in another shallow bowl. Working in four batches, dip the squid in the egg; squeeze out any excess egg. Dredge the squid in the cornstarch, shaking off any excess. Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper. Repeat with the remaining squid.
3.
In a large skillet, heat the olive oil. Add the scallions, garlic, onion, and jalapeno and stir-fry over high heat until fragrant, 2 minutes. Add the squid and stir-fry until just heated through. Sprinkle with the five-spice mixture. Transfer to a platter or shallow bowl and serve right away with lime wedges.
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