home cooking: Seafood

Showing posts with label Seafood - Squid. Show all posts

Fried Calamari by Jeannie Lee

750gm squid
1/2 cup All purpose flour
1/4 cup rice flour
1/4 cup breadcrumbs
1/2 tsp pepper
1/2tsp salt

I seasoned the cutted squids with 2 tsp sugar, 1tsp sesame oil
One egg
Pinch of salt n pepper
Leave in the fridge for at least few hours.
Heat oil, coat individual squid with the flour mixture and deep fry till cook or golden brown.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789772897758455/

Salad You Tiao by Rita Choo

Recipe adapted from Seawaves Cuttlefish Paste (Rita's Vibrant Kitchen sprinkle sesame seeds on top & airfried the You Tiao)

Ingredients:- You Tiao (store-bought or homemade) (RVK used homemade mini You Tiao)
- Seawaves cuttlefish paste
- roasted sesame seeds

How to prepare: 1. Separate the You Tiao pairs. Snip open the You Tiao lengthwise, but do not completely cut open.
2. Stuff the You Tiao with cuttlefish paste and sprinkle with a lot of sesame seeds.
3. Spray some oil and airfry at 180C for 8-10 minutes (deep fry until golden brown if not airfrying).

Model of AF used: Philips HD9220 Viva Collection Air Fryer
Accessory used: Grill pan

Recipe of homemade mini You Tiao can be found here: https://www.facebook.com/ritasvibrantkitchen/photos/a.785606068123857.1073741854.634058033278662/641865469164585/?type=3&theater

Money Bags by Anna Teo

Ingredients
300gm squid paste (bought from NTUC frozen section)
3 water chestnut chopped
1 tsp coriander/ fresh parsley chopped

15 to 16 small popiah skin (spring roll skin)
15 to 16 stripe of spring onion/ chive/ parsley ( boil with hot water, till soft)

Seasoning
1 tbsp oyster sauce
1 tsp of sesame oil
1 tbsp oyster sauce
3 dash of white pepper powder

Method
1. Mix squid paste, chopped coriander, water chestnut and the seasoning together.
2. Mix well.
3. Wrap and tie with the cooked spring onion/ parsley stem/ chive
Tie with knot and cut the excess of both side.
4. Heat up the sauce pan with 2 1/2 cup of oil.
Check the temp with chopstick, make sure you see lots of bubbles out from the chopstick.
5. Fry 5 at a time, till golden brown with medium low heat. ( not too many)
6. Drain the oil away on the paper towel.
7. Serve after 5 mins

Post link: https://www.facebook.com/photo.php?fbid=10153002186683076&set=gm.778252978910447&type=1&theater

Squid in Dark Soya Sauce & Five Spice by Chin Chin Chan

Recipe: http://fromchinshome.blogspot.fr/2015/02/squid-in-dark-soy-sauce-five-spice.html?m=1

Post link: https://www.facebook.com/photo.php?fbid=10152638962015222&set=gm.777131279022617&type=1&theater

AF Crispy Squid dough fritters by Anna Teo

Ingredients
1 long Yu Tiao/ dough fritters (pairs)
* Bought Yu Tiao from Dough Culture bcos it’s thin and crispy but it own*
180g squid paste ( buy ffrom NTUC)
1 tsp sesame oil
1/2 tsp sugar
1/2 tsp chicken seasoning (optional if you don't have, replace with salt)
2 dash of white pepper powder
1 tbsp hua tiao chew

Method
1 Mix the seasoning well into the squid paste.
2 Using a pair of kitchen scissor to snip open the Yu Tiao lengthwise.
3 Spread the squid paste generously and neatly on the Yu tiao has been snipped open.
4 Sprinkle some sesame onto the paste.
5 AF for 8 mins at 180C
6 Increase to 200C for last 3 mins.

Best serve with mayonnaise and thai sweet chili sauce.

Post link: https://www.facebook.com/photo.php?fbid=10152971057748076&set=gm.771186809617064&type=1&theater