- Salt & Pepper Calamari
8 oz. calamari
1 tbsp. flour
2 tbsp. corn starch
vegetable oil for frying
1 tbsp. chopped green bell pepper
1 tbsp. chopped red bell pepper
2 tbsp. chopped yellow onion
1 tsp. chopped green onion
1 tsp. cilantro
1 tsp. jalapeño
½ tsp. salt
tsp. black pepper
2 cloves garlic
tsp. chili paste (or to your preferred spiciness)
Cut calamari into ½-inch-by-2-inch pieces, coat them in corn starch and flour, deep-fry them in oil until they are golden brown, then set aside.
Using a non-stick wok with no oil, stir-fry the bell peppers, onions, cilantro and jalapeño until they are just warmed, then add the salt, black pepper, garlic and chili paste. Stir everything together, then add the fried calamari and lightly incorporate it. Serves 2.
This recipe is Silver Pond owner/chef Jack Hu's own creation. It has been served in our restaurant for many years and has become an absolute customer favorite and one of our signature appetizers for dine-in, take-out and delivery. We've been told by many customers from in town and out of town that this is the best calamari they've ever had. It is so delicious, very tender and an unforgettable experience. Enjoy with a glass of red wine.
— Submitted by Silver Pond Chinese Restaurant owners Jack and Jennie Hu