Crispy Calamari w Five Spice | Impress All Your Guests |

Welcome to my channel Cooking with ‪@cheftuan‬
I want to show you my recipe for delicious, crispy fried calamari. Seasoned with Chinese five spice powder and vibrant flavorful aromatics like, garlic, ginger, Fresno chilis. This is a recipe you will want to add to your rotation. Your guests will be very impressed and beg you for the recipe!
Here is my recipe video for my chili oil. • The BEST Chili Oil. Sp...
Mix a tablespoon of this with a tablespoon of soy sauce and you will have an amazing dipping sauce for this calamari.
*******NOTE: I do not recommend marinara sauce with this recipe. The flavors will clash and make for a not so perfect pairing.
Any chili crunch or chili oil will work as well if you don't want to make it. Sweet Thai chili sauce or a spicy mayo will work as well. Play around with flavors YOU like.
Recipe: (Makes enough for 2-4 people)
1 lb fresh squid, cleaned (If all you have available is frozen squid, you can use that)
1/4 C Buttermilk
Chinese five spice (check your local Asian grocer)
Flour Dredge:
1 C All purpose flour
1 C semolina flour
1/2 C potato starch (you can substitute with corn starch)
Aromatics:
2-3 cloves minced garlic (DO NOT use the stuff in the jar)
1 thumb sized piece of ginger, peeled and minced
2 sliced Fresno or jalapeno chilis
3 stalks green onions, finely sliced
Lemon wedges for garnish
Five Spice Salt Mixture:
1 tbsp kosher salt
1 tbsp Five spice
1/2 tbsp fresh cracked black pepper
You will also need:
A large pot for frying.
Frying oil. I used peanut oil. You can use whatever oil you like except olive oil.
A couple mixing bowls.
Spider or strainer.
A thermometer.
Step 1: Clean your squid and slice into 1/2 to 3/4 inch rings. And place into a bowl
Step 2: Pour in the buttermilk and five spice.
Step 3: Stir to combine and let marinade for at least 1 hour.
Step 4: Combine all the ingredients for Five spice salt mixture.
Step 5: Chop up your aromatics and set aside.
Step 6: Make your flour dredge by mixing all the ingredients into a bowl.
Step 7: Preheat your oil to 380F. Also preheat a saute pan on med low heat for your aromatics.
Step 8. Drain and coat your calamari in the flour. Make sure you work the flour very well into the calamari.
Step 9: Fry in 380F oil (I used peanut oil) for 2 to 2 and a half minutes or until golden brown and delicious.
Step 10: Remove from oil and into a paper towel lined bowl and season with your five spice seasoned salt.
Step 11: Your saute pan should already be heated. Add a tiny splash of oil, about 1 tbsp. Add your chopped garlic, ginger and chilis. Toss for around 30 seconds. You're looking to take the raw edge off the aromatics.
Step 12: Add the cooked calamari to the saute pan with the aromatics. Toss and season with more five spice salt.
Step 13: Place back into bowl lined with paper towels to get rid of any excess oil.
Step 14: Plate and garnish with your chopped scallions and lemon wedges.
Step 15: Serve and enjoy!
#calamari #calamarirecipe #fivespicecalamari #fivespicesquid #chinesefivespice #chinesefood #asianfoodn #seafood

[@cheftuan]

Thank you for stopping by to check out my video. Let me know where your favorite spot for Calamari is.

[@user-rd8me6pv5i]

Спасибо, отлично приготовлено и не сложно! а главное Вкусно! Берегите себя! 👍👍Thank you, well prepared and not difficult! and most importantly delicious! Take care of yourself!👍👍

[@cheftuan]

Thank you!

[@VietnameseEats]

Looks delicious! 👍

[@cheftuan]

Thank you!

[@minnow379]

My favorite food group. I order it on every menu, never had a five spice version, though. I will get up my lazy but and practice slicing green onions. Thank you, Chef. 😊

[@cheftuan]

😀 you got this. Haha.

[@HoustonEats]

Looks delicious! ❤ We order this often at Asian restaurants.

[@cheftuan]

Thank you! It's such a great dish.

[@torheggelund1608]

What’s your frying process like ? Do you filter after every fry ? How often do you discard ? Where do you store the oil ? Thanks man great vid as always

[@cheftuan]

Thank you. I do filter after every fry after the oil cools. I have a big glass jar that I store my used oil in. Once it gets too dark, I'll discard it.

[@angelan7783]

I like your background music. What is the playlist

[@cheftuan]

It comes w the editing software.