cooking.nytimes.com
Scallion Pancakes With Squid Recipe
The textures in this delicious recipe for pajeon, traditional Korean scallion-based pancakes, are manifold: meaty from the squid, crunchy yielding to soft from the fried bits of batter, juicy from the scallion It came to The Times from Hooni Kim, the chef at Hanjan in Manhattan One of the secrets to this pancake is waiting for the oil to heat up before mixing the batter
soy sauce, wine vinegar, mirin, plus, garlic, ginger, egg yolk, baking powder, squid, scallions
cooking.nytimes.com
Five-Spice Crisp-Fried Squid Recipe
In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.
tentacles, cornstarch, cayenne, salt, black pepper, serrano chiles
