Salt and Pepper Squid - Dim Sum

I'm searching for a recipe for Salt and Pepper Squid. I tried what was called Fried Squid at a Dim Sum lunch at House of Louie in Portland, OR Chinatown. On the menu it is listed as Salt and Pepper Squid.

It was up there in the 'best dishes of my life' list. Since eating there twice, I've searched endlessly for a proper and authentic recipe. I am grateful for any and all help!

LOVES!
Celeste in Alaska

I once had some calamari with black bean sauce in London. I've been trying to find an equivalent in the U.S. ever since.
The Bear

Try this link:

http://chinesefood.about.com/od/seafoodrecipes/r/squid.htm

Try this link:

http://chinesefood.about.com/od/seafoodrecipes/r/squid.htm

Here are some more:

http://www.google.com/search?hl=en&q=chinese+recipe+%2B+salt+and+pepper+squid&btnG=Google+Search

quote:

Originally posted by GeoNit

Try this link:

http://chinesefood.about.com/od/seafoodrecipes/r/squid.htm

Here are some more:

http://www.google.com/search?hl=en&q=chinese+recipe+%2B+salt+and+pepper+squid&btnG=Google+Search

Thank you...though most are batter recipes (it wasn't battered), I did find one thats interesting using a dry, rice-flour based breading that I've bookmarked to try next. Thanks for the lead, mon ami!

Celeste

Take about a tablespoon each of black peppercorns and Szechuan peppercorns and saute in a dry pan for about 3 minutes. This releases the aroma of the pepper. Grind with about 1/2 teaspoon chili flakes. Add half of this to your rice flour. Fry the squid, sprinkle with sea salt and the remaining pepper mixture.

Welcome to Roadfood fellow Alaskan!

quote:

Originally posted by lleechef

Take about a tablespoon each of black peppercorns and Szechuan peppercorns and saute in a dry pan for about 3 minutes. This releases the aroma of the pepper. Grind with about 1/2 teaspoon chili flakes. Add half of this to your rice flour. Fry the squid, sprinkle with sea salt and the remaining pepper mixture.

Welcome to Roadfood fellow Alaskan!

Well, thanks for the welcome and what a surprise! NTMU!

I picked up some Szechuan Peppercorns in Nice a while back, so I have got a nice (pardon the pun) start on the most unique ingredient.

I like the idea of reserving half for sprinkling...THIS sounds closest to anything potentially to any recipe I've read. The taste was extremely flavorful, well-speckled, a flour-y crunch on the outside and not oily at all.

Thanks again and I'll post the results soon.

Celeste

Another variation is to heat 2 TBL. sichuan peppercorns, 1 tsp. white peppercorns, 1 TBL. kosher salt (DIamond brand if possible) 1/2 tsp. crushed red pepper, and 1/4 tsp. five spice powder until fragrant. Let cool, then grind nearly to a fine powder. Use cornstarch( instead of rice flour or wheat starch,) with half the spice mixture, then sprinkle the rest on after frying.
One thing to be sure to do when using sichuan peppercorns is to not include the thorns, only the berries. You'll be able to see the thorns easily when measuring the berries.

quote:

Originally posted by zataar

Another variation is to heat 2 TBL. sichuan peppercorns, 1 tsp. white peppercorns, 1 TBL. kosher salt (DIamond brand if possible) 1/2 tsp. crushed red pepper, and 1/4 tsp. five spice powder until fragrant. Let cool, then grind nearly to a fine powder. Use cornstarch( instead of rice flour or wheat starch,) with half the spice mixture, then sprinkle the rest on after frying.
One thing to be sure to do when using sichuan peppercorns is to not include the thorns, only the berries. You'll be able to see the thorns easily when measuring the berries.

I REALLY appreciate this! Great advise! As I mentioned, it was especially flavorful and 5-spice might be right on track with what I'd tasted at Louie's. THANK YOU THANK YOU! I'll post w/ results...tomorrow's squid shopping day!
Celeste

I tried this last night and it was good but not 'it'. I only used half the squid and tonight will try the 2nd suggestion.
Thanks!

Take about a tablespoon each of black peppercorns and Szechuan peppercorns and saute in a dry pan for about 3 minutes. This releases the aroma of the pepper. Grind with about 1/2 teaspoon chili flakes. Add half of this to your rice flour. Fry the squid, sprinkle with sea salt and the remaining pepper mixture.

Well Zataar and friends, the 2nd recipe wasn't 'it' either. It was a good idea but even farther away from what House of Louie serves. The five spice flavor (I've decided) wasn't in the mix after the cooking experiment.

Thanks for the suggestions and advise. I'm not giving up the search but I am going back to the drawing board...watch out Google, here I come.

Celeste

Celeste, you might find some recipes through the links on this directory:

http://www.eatingchinese.org/

Well, Thank You!

My twisted sense of humor sent me immediately to the Ox Penis recipe, from where I could not help myself adding quippy little comments in my mind!

Back to the site...Thanks again!

Celeste

New Recipe Found!!!

I'm trying this one next. Again, for those following, I'll letcha know the results.

Thanks, GeoNit...great recommendation OH and it took me to here: http://www.cbel.com/asian_recipes/ It's a HUGE site full of links I'm devouring!
Fried Squid with Chili and Salt

Ingredients
1-1/3 lb. squid
1 diced red chili
2 stalks diced spring onion
1/2 tsp minced garlic
4 tbsp self raising flour

Seasoning
1 tsp ginger juice
1 tsp wine
1/3 tsp salt
1 tbsp cornflour
oil for deep frying

Method

Tear mambrane off squid.
Score the flesh and cut into slices.
Marinade with seasoning for 10 minutes.
Blanch in boiling water until the pieces curl.
Drain
Dredge squid in the self raising flour shaking off extra flour.
Fry the squid in hot oil until they turn golden.
Remove with strainer and leave the piects out of the oil for a minute.
Fry again.
Remove
Saute minced garlic and red chilli in 2 tbsp oil.
Add squid and spring onion.
Sprinkle with 1/2 tsp salt and toss to mix well.