Using Alexandra's Black Garlic
600g squid tubes
1 Tbsp rice wine vinegar
1/2 tsp sesame oil
4 cups vegetable oil
1/2 cup all-purpose flour
1/2 cup semolina flour
1/3 cup plain cornmeal
1 Tbsp Alexandra’s Black Garlic Salt
2 scallions (green onions) sliced thinly or 2 long hot green peppers cut lengthwise and sliced thinly
3 cloves garlic, sliced
2 tsp ginger, minced
First prepare the squid. Rinse the tubes well in cold water. Cut in half lengthways and slice into 1cm thick pieces. Make sure all pieces are roughly the same size to achieve the same cooking time for each piece. Drain and transfer to a bowl.
Marinate the squid in the rice wine vinegar and sesame oil. Toss gently and set aside.
In a medium deep pot, add the oil. Heat until it reaches 160 degrees C.
While you’re waiting for the oil to heat, prepare the dry mixture. Combine the flours, cornmeal, black garlic salt and white pepper in a medium bowl. Set aside.
When the oil reaches temperature, work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
Using a long handled slotted spoon, lower the calamari into the hot oil. Gently move the pieces back and forth. Let them fry until golden grown, about 2 – 2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate.
Recipe inspired by The Woks of Life