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." More Chinese Recipes
How to Make It
Preheat the oven to 400°. Set a large rack over a large rimmed baking sheet. In a small bowl, combine the five-spice powder with 1 teaspoon of salt.
In a large saucepan, heat 1 inch of vegetable oil to 350°. 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.
In a large skillet, heat the olive oil. Add the scallions, garlic, onion and jalapeño 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.
Suggested Pairing
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Aggregate Rating value: 5
Review Count: 2124
Worst Rating: 0
Best Rating: 5
Author Name: Maila Witt
Review Body: Why preheat the oven when you're not going to use it?
Review Rating:
Date Published: 2017-06-18
Author Name: Mike Anzalone
Review Body: I've never made squid until my sister said "what should we do with this squid" today at her party with a bunch of guest already there. I used what we had on hand: chopped the squid, marinated in a little soy sauce with a few splashes of rice wine vinegar, plenty of salt, enough pepper, and massaged that in. Heated some avocado oil with a handful of scallions and a few cloves of chopped garlic, threw in the squid and a few heavy shakes of 5 spice. Once half was white, killed the heat and let the cast iron finish it. Then threw it in a glass serving dish, chilled that in cold water for a minute and boom! Best dish of out of the whole sushi party spread! Super tender and flavorful!
Review Rating:
Date Published: 2018-04-16
Author Name: Hermsoven
Review Body: Delicious. I didn't heat the 5 spice mix in the oven. Just sprinkled it minus the salt on the finished dish near the end. The squid was already salted. next time I will use a whole seeded Jalapeño, or crushed red pepper instead. Served with steamed white rice and sautéed broccoli. Thanks!
Review Rating:
Date Published: 2018-04-18
Author Name: beabeabelle
Review Body: TERRIBLE recipe! Stir frying the crispy battered squid AFTERWARDS renders it soft and soggy! Just made this and should've stopped before the last step - ruined my lovely crispy squid!!!
Review Rating: 1
Date Published: 2016-12-08
