Salt and Pepper Squid & Scallop

 

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Salt and pepper dish is always something I craved for when dining in a Chinese restaurant. The home made version is not as good but still can be a temporary solution for my craving. The delicious and simple recipe is lightly coated in sea salt and pepper and then pan fried to perfection. Perfect for a hot summer’s meal served with a fresh garden salad. You can also use pre-cut calamari or any seafood you like. My recipe below also teaches how to make a salt and pepper mix which you can store up to 2 years.

 

Ingredients (Salt & Pepper Mix):

1 cup salt  
30g or 7 tbsp of five spice powder (can get from green valley spice)  
1 tsp white pepper 
2 tsp Szechuan pepper 
(can get from green valley spice)  

Directions:
1) Heat a wok or flat pan over low heat and add in all the ingredients.

2) Cook over very low heat, stirring continuously for 5 minutes to avoid the dry ingredients from burning 

3) When done, transfer to plate lined with a paper towel and allow to cool (the paper towel will help you transfer the mix to a container by simply shaping it into a funnel for pouring). When cool, transfer to a dry, airtight jar. This will keep well for 2 – 3 years without losing it’s aroma.

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Cook slowly in a very low heat, make sure you open all your window as the strong aroma will make you sneeze!

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Cool down completely before transfering to container

 

Ingredients (Salt & Pepper Squid):

10 scallops 
1 calamari tube  
1 egg 
corn flour to coat      
around 3 tbsp oil

seasoning  

 
1 tsp of salt and pepper mixture (refer above) 
1 tbsp dried onion flakes (available from Asian groceries)
  
1 clove of garlic, chopped
 
1 tsp chicken powder
  
1 tbsp of spring onion and coriander, chopped

Directions:
1) Heat up oil in a wok or a deep frying pan.

2) Coat scallop and calamari pieces in egg wash then coat in the corn flour. Shake off excess then drop gently into the oil. Take care not to overcrowd the pan and reduce the temperature too much.

3) When golden brown, transfer from oil to a plate with plenty of paper towels to soak up the excess oil.

4) Using another wok, heat up a small amount of oil and fry the garlic and fried onion pieces (only a small amount is needed as the fried seafood will be oily enough).

5) Toss in all the remaining seasoning ingredients and stir fry to mix.

6) When mixed through, add in the fried seafood and mix well to coat.

7) Garnish with fresh shallots and coriander and serve immediately.

 

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I add little bit black pepper to the seafood for marinate, but this is optional

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Put your egg wash and cornflour in the order above so you can work systemically without thinking

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you don’t need too much oil just enough for a shallow pan fry

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This is important step for people who is worry about their waistline

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2 Comments (+add yours?)

  1. Susan: My Food Obsession
    Nov 23, 2010 @ 09:56:57

    Yum! This looks so good!! I love scallops and squid.

    Reply

  2. Jen
    Nov 30, 2010 @ 01:20:28

    This looks delicious! I love the idea of making my own spice mix.

    Reply

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