Salt and Pepper Squid with Garlic and Chiles
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
1/2 tsp Sichuan pepper (see notes for substitution ideas)
1 Tbsp all purpose flour
1 Tbsp cornstarch
1/2 lb squid, cleaned, sliced into 1/4-inchrings and pieces, patted dry
Flavorless oil for frying
Salt
1 shallot, minced
2-3 garlic cloves, minced
1 chile pepper, minced
1/2 tsp chinese black vinegar (see notes for substitution ideas)
1/2 tsp sweet chile-garlic sauce
Lettuce leaves (Bibb or iceberg)
Instructions:
Toast Sichuan peppercorn in a skillet until their fragrant oils have released. Let cool for a minute or two and then crush or pound lightly.
Mix together wheat and corn flours with the crushed Sichuan pepper. Set aside.
Heat a few inches of oil in a high-sided pot until it shimmers and an inserted wooden skewer (or wooden spoon handle) bubbles when inserted.
While the oil heats, dredge the squid pieces in the spiced flour mixture and set aside.
When the oil is ready, fry the squid in batches, for about two minutes. The rings will not take on much color, but perhaps a few golden speckles. Remove to drain on paper towels, hitting each batch with a pinch of salt while still hot with oil.
Continue frying the squid, ensuring the oil’s temperature is maintained, and adding more, if necessary.
When all the squid is cooked, put a frypan on a medium flame and add a spoon or two of the frying oil. Add the shallot, garlic and chile and saute for about a minute, or until the garlic has scented the air and the shallots begin to wilt. Add the vinegar and chile sauce and stir well. Tip in the fried squid and coat.
Test a piece and balance flavors to taste.
Serve hot on a bed of lettuce.
Notes:
– If you don’t have Sichuan pepper, you can use black pepper or chile pepper, but change the quantities to suit your spice tolerance- you won’t need to toast black or chilli pepper.
– You can use red or white wine vinegar with a bit of soy sauce or Worcestershire sauce instead of black vinegar. The flavor will be different, but still perfectly good.
– This recipe is easily doubled, if you want.
Serves 1-3 depending on if appetizer or main course servings.
From cardamomaddict.blogspot.com