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Seafood recipes: salt and pepper squid, and stuffed squid

Batter is not required to fry salt- and pepper-flavoured squid - their moisture, combined with flour and cornstarch, creates a light coating.

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I love squid, although I don't eat it as much as I'd like to because it's high in cholesterol. I even enjoy the slightly messy process of cleaning the squid, although, if you are squeamish, the seafood vendor might do it for you, if you ask nicely. But even if he does, you should still check the body to make sure it's been thoroughly cleaned.


There are many versions of this dish, the worst of which is the thickly battered frozen squid rings sold as a snack in many bars, which are a waste of stomach space.

When I make fried squid, I usually don't bother with a batter, because the moisture of the squid combined with the flour and cornstarch creates a nice light coating.

The trick of turning the squid rings inside out is something food stylist Nellie Ming Lee taught me - it means they stay round, rather than collapsing.

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.
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