Recipe
Crispy Fried Squid Rings with Hubei Twist
Golden Rings of Delight: Hubei-style Crispy Fried Squid
4.7 out of 5
Indulge in the flavors of Hubei cuisine with this delightful twist on the classic Greek dish, Kalamarakia tiganita. Crispy and tender squid rings are coated in a Hubei-inspired batter and deep-fried to perfection, resulting in a mouthwatering appetizer that will transport your taste buds to the heart of China.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low sugar
Allergens
Seafood, Corn
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High sugar
Ingredients
In this Hubei-style adaptation, the traditional Greek batter is replaced with a mixture of rice flour and cornstarch, which gives the squid rings a lighter and crispier texture. The marinade incorporates Hubei spices, adding a distinct Chinese flavor profile to the dish. Additionally, the cooking technique involves deep-frying instead of shallow frying, resulting in a more pronounced crunch. We alse have the original recipe for Kalamarakia tiganita, so you can check it out.
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500g (1.1 lb) squid, cleaned and cut into rings 500g (1.1 lb) squid, cleaned and cut into rings
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100g (3.5 oz) rice flour 100g (3.5 oz) rice flour
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50g (1.8 oz) cornstarch 50g (1.8 oz) cornstarch
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1 teaspoon Hubei five-spice powder 1 teaspoon Hubei five-spice powder
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon white pepper 1/2 teaspoon white pepper
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Vegetable oil, for deep-frying Vegetable oil, for deep-frying
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 1.5g
- Carbohydrates (total, sugars): 25g, 1g
- Protein: 15g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a mixing bowl, combine the rice flour, cornstarch, Hubei five-spice powder, salt, and white pepper.
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2.Add the squid rings to the bowl and toss them gently until evenly coated with the flour mixture.
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3.Heat vegetable oil in a deep-fryer or large pot to 180°C (350°F).
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4.Carefully drop the coated squid rings into the hot oil, frying them in batches to avoid overcrowding.
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5.Fry the squid rings for 2-3 minutes or until they turn golden brown and crispy.
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6.Remove the fried squid rings from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
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7.Serve immediately as a delicious appetizer or snack.
Treat your ingredients with care...
- Squid — Make sure to clean the squid thoroughly and remove any remaining innards. Cut the squid into rings of equal size to ensure even cooking.
Tips & Tricks
- For an extra crispy texture, you can double-coat the squid rings by dipping them in the batter twice before frying.
- Serve the fried squid rings with a side of sweet chili sauce or soy sauce for dipping.
- To prevent the squid rings from becoming chewy, avoid overcooking them. Fry them just until they turn golden brown.
Serving advice
Serve the Hubei-style crispy fried squid rings as an appetizer or snack. They are best enjoyed hot and crispy.
Presentation advice
Arrange the golden fried squid rings on a platter and garnish with fresh cilantro or green onions for a vibrant touch. Serve with a side of dipping sauce and lemon wedges for an extra burst of flavor.
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