Preparation:   

Preparation time: 10 mins

Cooking time: 20 mins

Serving: 3

Ingredients:

  Squid

• 1 lb squid tubes & tentacles
• 1 tbsp shaoxing wine
• 1/2 tsp kosher salt
• 1/4 tsp white pepper

  Batter

• 1 cup cornstarch
• 1/3 cup cornmeal
• 1 tsp kosher salt
• 1 tsp white pepper

  Vegetables & Oil

• Neutral oil for frying squid; I used avocado oil
• 1 tbsp neutral oil I used avocado oil
• 1 tbsp garlic chopped
• 4 green onion whites, chopped
• 2 jalapenos diced
• Serrano peppers thinly sliced, optional garnish

Instructions:

1. With a shape knife, cut the squid tube on one side to open like a book. Score the INSIDE of the squid tube in a cross section pattern. This is going to allow the squid to curl up when frying.
2. Marinate squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper and marinate for 15 minutes.
3. Chop garlic, green onions, and jalapenos and set aside.
4. In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.
5. Dredge squid in dry batter ensuring there are no bald spots on the tentacles or tubes.
6. Fry in batches at 385F for 2 minutes or until crispy and golden brown (oil should not drop below 350F). Set on a wire rack to cool and immediately sprinkle with white pepper and salt to taste.
7. To a hot wok, add 1 tbsp neutral oil and fry your garlic for 15 seconds, then add your green onion whites and diced jalapenos. Stir fry for 1 minute then add your squid. Garnish with thinly sliced serranos for extra heat and enjoy!