Ease of Preparation: Easy
Yield: 3-4 servings
Ingredients:
- 12 ounces (330 g) squid, tubes and tentacles
- 1 tablespoon (15 ml) Shaoxing wine
- 1 teaspoon (5 ml) sesame oil
- 2 garlic cloves, minced
- ½ cup (120 ml) all-purpose flour
- 2 tablespoons (30 ml) vegetable oil / Plus vegetable oil, for frying
- 1 teaspoon (5 ml) fresh ginger, minced
- 2 scallions, thinly sliced
- 1 tablespoon (15 ml) red Thai chili, seeded and minced
- 1 tablespoon (15 ml) green Thai chili, seeded and minced
- 2 tablespoons (30 ml) Chinese chives, thinly sliced
- 1 teaspoon (5 ml) Chinese 5-spice powder
- Salt and pepper
Method:
Slice squid tubes into ½ inch rings by cutting horizontally across the body.
If necessary, cut tentacles 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 diced garlic.
Pour Shaoxing wine mixture over squid, and toss to coat.
Set aside to marinate for 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 350 F (180 C).
Add a third of the dredged squid to hot oil, and fry until golden brown and crispy, around 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, season with Chinese 5-spice, salt, and pepper.
Toss one last time.
Serve.