Saturday, February 16, 2008

Korean Fried Calamari

  • 8 oz squid

  • 5 tablespoons flour

  • salt

  • pepper

  • oil to deep fry


  • 1 cup flour

  • 1/2 cup ice cold water

  • 1 tsp salt

  • 1/2 tsp baking powder

Choganjang (soy sauce and vinegar dipping sauce)

  • 3 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon sugar

  1. Mix Choganjang sauce and let stand at room temperature.
  2. Squid -
    Carefully remove skin from squid.
    Cut into long narrow strips, then cut strips into about 1 inch lengths.
    Very lightly salt and pepper the squid strips and let stand about ten minutes.
  3. Batter
    Mix dry ingredients in a medium mixing bowl.
    Add water and whisk quickly. (Don't over-mix)
    The resulting batter should be slightly thicker than tempura batter
  4. Cooking
    Heat cooking oil over high heat (350 degrees or test with a drip of batter–oil is hot when oil bubbles and batter floats to surface almost immediately)
    Dredge individual squid strips with flour, dip in batter, and fry until a light golden brown.
  5. Serve with Choganjang.

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