How to Make Cambodian Fried Squid with Salt and Pepper Asian Cooking Recipe Cuisine

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Cambodia Fried Squid with Salt and Pepper


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 lb baby or medium squid

 2 tsp coarse salt

 1 tbsp ground black pepper

 1/2 cup rice flour or cornstarch

 vegetable oil, for deep-frying

 2 limes, halved
Directions:

 Prepare the squid by pulling the head away from the body. Sever the tentacles from the rest and trim them. Reach inside the body sac and pull out the backbone, then clean the squid inside and out, removing any skin. Rinse well in cold water.

 Using a sharp knife, slice the squid into rings and pat them dry with kitchen paper. Put them in a dish with the tentacles. Combine the salt and pepper with the rice flour or cornstarch, add it to the squid and toss well, making sure it is evenly coated.
Heat the oil for deep-frying in a wok or heavy pan. Cook the squid in batches until the rings turn crisp and golden. Drain on kitchen paper and serve with limes to squeeze over. This dish can also be served with noodles or with chunks of baguette and fresh chilies.
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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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