Crispy Fried Shandong Style Cuttlefish
Crispy Fried Shandong Style Cuttlefish is a delicious and popular dish in Shandong Cuisine, known for its fresh and savory flavors. This recipe combines tender cuttlefish with a crispy coating, creating a delightful texture and taste.
Ingredients
- 500g fresh cuttlefish, cleaned and sliced
- 1 cup cornstarch
- 2 eggs, beaten
- 1 cup vegetable oil for frying
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, chopped
Instructions
- In a bowl, mix the cornstarch, salt, and white pepper.
- Dip the cuttlefish slices into the beaten eggs, then coat them with the cornstarch mixture.
- Heat the vegetable oil in a pan over medium-high heat.
- Fry the coated cuttlefish slices in the hot oil until golden and crispy, about 3-4 minutes per side.
- Remove the fried cuttlefish and place them on a paper towel to drain excess oil.
- In a separate pan, sauté the garlic, ginger, and green onions. Then, add the soy sauce, rice vinegar, and sugar to make a savory sauce.
- Pour the sauce over the crispy fried cuttlefish and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Frying pan Bowl Knife Cutting board Measuring cups and spoons
Tools
Tongs Spatula Paper towels
Serving suggestions
Serve the Crispy Fried Shandong Style Cuttlefish with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For extra crispiness, you can double-coat the cuttlefish by dipping them in the egg and cornstarch mixture twice before frying.
Cost
$15