This traditional calamari dish is given some punchy flavour with chili, salt and pepper.
Makes: 3-4 servings || Takes: 20 Minutes
½ cup (120 ml) all-purpose flour
2 tbsp (30 ml) vegetable oil, plus vegetable oil which will be used for frying
1 tsp (5 ml) fresh ginger, minced
2 scallions, thinly sliced
1 tbsp (15 ml) red Thai chili, seeded and minced
12 oz. (330 g) squid, tubes and tentacles
1 tbsp (15 ml) Shaoxing wine
1 tbsp (15 ml) green Thai chili, seeded and minced
2 tbsp (30 ml) Chinese chives, thinly sliced
1 tsp (5 ml) Chinese 5-spice powder
salt and pepper, to taste
1 tsp (5 ml) sesame oil
2 garlic cloves, minced
Slice squid tubes into ½ inch rings by cutting horizontally across the body.
Cut tentacles if needed into bite-sized pieces.
Add all pieces of squid to a mixing bowl.
In a separate mixing bowl, whisk together Shaoxing wine, sesame oil and dice garlic.
Pour Shaoxing wine mixture over squid, and toss to coat.
Set aside to marinate (15 minutes).
Drain squid from marinade, and add flour to squid.
Toss until all squid pieces are coated.
Heat frying oil in wok over high heat to 350F (180C).
Add a third of the dredged squid to hot oil, and fry until golden brown and crispy (3-4 minutes).
Using a slotted spoon, remove squid from oil and place on a paper towel to remove excess liquid. Repeat in batches until all the squid pieces have been fried.
In a new wok, heat remaining oil over medium-high heat.
Add ginger, scallions, red and green Thai chilies.
Cook for 1-2 minutes, or until fragrant.
Add squid to hot wok with aromatics, and cook for another 1-2 minutes.
Add Chinese chives and toss together.
Remove from heat and add Chinese 5-spice as well as salt and pepper.
Toss one last time.