This recipe explains how calamari is lightly coated and fried until crisp, then tossed with salt, pepper, and aromatics. The ...

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Yields 6-8 servings. Recipe is by Teresa Day. 1 cup whole milk plus ¼ cup milk 4-6 cups oil for frying (I used vegetable oil.) 1 pound cleaned squid, cut into rings 2 eggs ¼ cup all-purpose flour 1¼ ...

For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside in the fridge until needed. Whisk together the soy sauce, sesame oil, sugar and ...

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Put the rice on to boil in lightly salted water and drain when cooked. Score the inside lightly in a criss-cross pattern. Crush together the peppercorns, chili and sea salt with a pestle and mortar ...

Hold the squid's body in one hand and the head with the other and gently pull the head away from the body, taking the milky white intestines with it Remove the tentacles from the head by cutting them ...

Cut squid into pieces about 2cm square. Halve tentacles if large. Heat wok or frying pan over high heat. Add peppercorns and fry for 10 seconds, then crush in a pestle and mortar. Stir in sea salt.