Want an easy seafood recipe that will open up one’s appetite in a swift? My salt and pepper squid with secret passion fruit sauce is a perfect prelude to a great meal. Squids are deep fried in perfection to have a crunchy peppery yet soft and chewy texture that is complimented with our very own passionfruit chili sauce that gives out a unique taste for dipping. It is refreshing as it is served with a salad on the side. You don’t have to go to a Chinese restaurant to taste this delectable food, in fact, you can easily master the process in making this by learning the techniques shown in this recipe.
There has been a comparison between squid and calamari. More often squid and calamari are thought to be the same but they are different. There are more than 500 species of squids in varying sizes and forms. Both of them have different species. Squid comes from Nototodarus gouldi while calamari is from the genus Sepioteuthis. Physically, squids are larger than calamari. Squids have a side fin that runs in a short distance of its body while the calamari has fins that are running in the full length of its body. They both have flaps but differs in shape. Squid’s flaps are narrow and pointed like an arrow shape while calamari has long triangular wing-like flaps on both sides of the body. Calamari flesh is more tender than the squid. Price wise, squids are cheaper than the calamari. What’s in a name? In other places, squid refers to the creature while calamari refers to the cooked dish that’s why calamari are called cooked squid. The name calamari is also thought to be more palatable than to name a dish as squid. Seemingly, squid gets a lower profile than the calamari when it comes to the culinary world. Nowadays, the term calamari refer to the Mediterranean dishes that are cooked made from squid.
The method of cooking the squid and other cephalopod mollusks (calamari and cuttlefish) either requires little time over high heat or long slow cooking on low heat. Other than that, the outcome will be a tougher rubbery flesh. Squid has a mild sweet almost nutty taste to it. It can blend well with other flavors and it will be best to marinate or soaked it first to add more to the distinct taste of it. There is no waste when it comes to eating squid because all of the parts of a squid are edible from the body to the fins and even the ink is used for coloring pasta and rice. It can be fried, stuffed, stew and grilled or barbequed. When cooking the salt and pepper dish, you can use the baby squid as it has a tender flesh or a bigger one but avoid buying the giant squid that weighs around one pound because it usually has a tougher flesh.
There are also precautions that we can take before consuming the squid to avoid food poisoning which can also apply to all shellfish and seafood. You need to eat or cook them fresh meaning on the same day it was caught or you can store them on 0-5 degrees Celsius for a shorter period because squids are highly perishable and prone to bacterial contamination. The same goes for other shellfish.
Make sure to buy from reliable and highly reputable supermarket vendors to ensure the freshness of the squids and to avoid buying spoilt one. Clean it up very well by removing the innards and ink sac. Wash the body and inner tube thoroughly with water before cooking it. These are some safety measures to ensure an enjoyable meal with squid dishes.
Squid also contains an array of healthy stuff that we can get from it but to make it even healthier is the inclusion of fresh salad for this dish which you can’t get to any Asian or Chinese style that mostly serves without salad or chips. Although fresh salads are optional, a dash of healthy substance can go a long way. The formula for having a crispy, crunchy and airy texture of the squid is to drench it in cornstarch and fry it in a short time over enough amount of oil to cover it. This way we avoid overcooking the squid that will result in a tough rubbery texture.
Down memory lane, salt and pepper squid was a childhood treat for me. I remember eating it during weekends and ordered it during dine out with my family. It brings back such a happy memory. It’s no surprise that it’s one of my favorite squid dishes and now it is my turn to make a special version of this dish with my very own signature sauce that includes passionfruit in its sauce. This creates a taste of sweet, sour and a little heat from the chili. The sauce uses a natural fruit sweetener from the passionfruit. It has a sweet fresh taste and a little tart flavor to it. The mixture of this sauce is one unique blend that flatters the salt and pepper squid. To get a perfectly crispy texture, we will dredge the squid in cornstarch and cook it at a high temperature in a short time. As the name implies in this dish, it only uses minimal ingredients that are most likely present in your kitchen. It’s simple, easy to cook and less time to prepare it. Try out this amazing recipe now and taste its uniqueness.
Salt And Pepper Squid With Passionfruit Chili Sauce Recipe
- 2 squid tubes
- 1 lime cut into half
- Vegetable oil to deep fry
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon sea salt
- ½ cup sifted plain flour
- 1 tablespoon white wine
- 3 oz mixed baby salad
- 1 small red capsicum, deseeded, thinly sliced
Passionfruit Chili Sauce
- 1 passion fruit pulp
- 1 tablespoon sugar
- ¼ teaspoon chili finely chopped
- 2 tablespoons lime juice
Direction: Mix all ingredients together
- Slice the squid into 1/3 inch strips, keep in the fridge until use
- Preheat the oil in a deep pan over high heat. Test the oil temperature by dropping in a drop of flour if it sizzles that means it is hot enough. Be careful not to overheat the oil, or it will begin to smoke
- Mix salt, pepper, paprika into flour
- Add white wine to calamari that makes calamari wet and flavor
- Place the calamari in flour mixture and toss well
- Use hands to squeeze the calamari and press flour onto the calamari until it is evenly coated and the calamari is thickly covered
- Carefully place calamari in batches into heated oil and fry until golden brown
- Lift out and put the calamari on kitchen paper
Prepare plates with salad, sauce, and haft of lime, lay fried calamari aside and serve immediately
- Remember do not overcook as the calamari will become tough
Amount Per Serving
% Daily Value
Total Fat 1.9 g
Saturated Fat 0.1 g
Cholesterol 350 mg
Sodium 1028 mg
Total Carbohydrates 29.1 g
Dietary Fiber 2.4 g
Sugars 7.3 g
Protein 15.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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