Back to 4 servings Squid 1 pound squid, tubes and tentacles, cleaned, scored and cut into bite-sized pieces 1 tablespoon Shaoxing wine, or dry sherry 0.5 teaspoon kosher salt 0.25 teaspoon white pepper Batter 0.5 cup cornstarch 0.25 cup cornmeal, fine 1 teaspoon kosher salt 0.5 teaspoon white pepper Vegetables & Oil neutral oil, such as avocado, canola or vegetable, for deep frying plus 1 tablespoon for stir-frying 1 tablespoon garlic, chopped 4 green onions, whites chopped, greens reserved 2 jalapeños, diced serrano pepper, thinly sliced, optional garnish
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1 Step 1: Open each squid tube flat, score the inside in a shallow cross-hatch pattern without cutting through, then cut into bite-sized pieces so they curl when fried. Pat dry.2 Step 2: Toss the squid with the Shaoxing wine, kosher salt and white pepper, and let it marinate for 15 minutes.3 Step 3: Chop the garlic, green onions and jalapeños, keeping the garlic separate from the rest.4 Step 4: Whisk the cornstarch, cornmeal, 1 teaspoon kosher salt and 1/2 teaspoon white pepper in a large bowl.5 Step 5: Heat about 4 cups of neutral oil in a deep pot to 385°F (196°C), using a thermometer.6 Step 6: Dredge the squid in the dry batter so every piece is fully coated, shaking off the excess.7 Step 7: Fry the squid in small batches for about 2 minutes until crisp and golden, keeping the oil above 350°F (177°C) and letting it recover between batches. Drain on a wire rack and sprinkle with salt and white pepper while hot.8 Step 8: Heat a wok over high heat, add 1 tablespoon oil, then stir-fry the garlic for 15 seconds until fragrant.9 Step 9: Add the green onion whites and jalapeños and stir-fry for 1 minute.10 Step 10: Add the fried squid, toss to combine, and garnish with the sliced serrano and reserved green onion greens if using. Serve immediately.getsaucepan.com/r/ed4dc372-4f78-5cac-95eb-cf0c5b5a3cae
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