Best 2 Fried Squid Papaya And Frisée Salad With Spicy Sour Dressing Recipes

Looking for an exciting and delicious dish that will tantalize your taste buds? Look no further than the tantalizing "Fried Squid Papaya and Frisée Salad with Spicy Sour Dressing." This Southeast Asian-inspired salad combines a vibrant medley of textures and flavors that will leave you craving more. Succulent squid is lightly fried until crispy, then tossed with sweet papaya, peppery frisée lettuce, and a zesty spicy sour dressing made with lemongrass, tamarind, and lime. The result is a beautifully balanced salad that is both refreshing and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

FRIED SQUID

Fried Squid image

While cooking squid I tried innumerable coatings. I have two conclusions to report: If you like cakey batter, make what amounts to a thick pancake batter. If you just want a little bit of crust (this is my preference), dredge lightly in flour; it doesn't get any simpler or better.

Provided by Mark Bittman

Categories quick, appetizer

Time 2m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Neutral oil, like grapeseed or corn, as needed
1 1/2 pounds cleaned squid, sliced into rings, tentacles cut in half lengthwise if large
Salt
ground black pepper
All-purpose flour as needed
3 or 4 jalapeños, cut into rings, optional
Lemon wedges for serving

Steps:

Put 1 1/2 to 2 inches of oil in a deep pan over medium-high heat. Meanwhile, spread about 1/4 of the squid at a time on several layers of paper towels and put another couple of layers of towels on top, blotting squid to rid it of as much moisture as possible. Season squid with salt and pepper; put flour in a bowl.
When oil is hot, put about 1/4 of the squid in flour, then move it to a sieve over the bowl and shake to remove any excess. Add squid to oil along with some jalapeños if you like, adjusting heat as necessary so temperature remains nearly constant. Fry until squid is lightly browned and cooked through, about 2 minutes. Do not overcook. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt. Start next batch while you eat the first with lemon wedges.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 25 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 461 milligrams, Sugar 0 grams, TransFat 0 grams

FIVE-SPICE CRISP-FRIED SQUID

Five-Spice Crisp-Fried Squid image

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.

Provided by David Tanis

Categories dinner, lunch, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 1/2 pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved
Vegetable oil, for frying
1 cup cornstarch
1/8 teaspoon cayenne
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon five-spice powder
1 or 2 serrano chiles, split lengthwise and sliced thinly crosswise
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

To make sure the squid is cooked properly, use a meat thermometer to check that it has reached an internal temperature of 145°F (63°C).
If you don't have a meat thermometer, you can also check the squid by cutting into it. The squid is cooked when it is opaque all the way through.
Be careful not to overcook the squid, as it can become tough and rubbery.
If you are using frozen squid, be sure to thaw it completely before cooking.
To make the spicy sour dressing, use a mortar and pestle to grind the chilies, garlic, and shallots into a paste. This will help to release their flavors.
If you don't have a mortar and pestle, you can also use a food processor to grind the ingredients together.
Be sure to taste the dressing before serving and adjust the seasonings to your liking.
To assemble the salad, simply toss the squid, papaya, and frisee together in a bowl.
Drizzle the spicy sour dressing over the salad and toss to coat.
Serve immediately.

Conclusion:

This fried squid, papaya, and frisee salad with spicy sour dressing is a delicious and refreshing dish that is perfect for a summer meal. The squid is cooked to perfection and the papaya and frisee add a nice crunch. The spicy sour dressing is the perfect finishing touch, adding a bit of heat and acidity to the salad. This salad is sure to be a hit at your next party or potluck.