1 pound squid, cleaned and cut into rings
MARINADE:
4 ounces lemon juice
1 pint red wine vinegar
1 tablespoon garlic powder
3 ounces red bell pepper, sliced thin
3 ounces green bell pepper, sliced thin
12 ounces oyster mushrooms, sliced
1 tablespoon whole butter, sliced thin
1 tablespoon garlic, chopped
4 tablespoons oyster sauce
chile pepper flakes, to taste
6 ounces flour
1 1/2 tablespoons baking powder
1 1/2 tablespoons cornstarch
8 ounces boston lettuce, torn into small pieces
fresh cilantro or Italian parsley, as needed to garnish
Servings: 4
1. Marinate the squid in the lemon juice, vinegar and garlic powder for 3 days.
2. Sauté the peppers and mushrooms in the butter. Add the garlic, oyster sauce and chile peppers. Set aside.
3. Drain the squid, pressing out as much liquid as possible. Combine the flour, baking powder and cornstarch; toss with the squid until well coated.
4. Deep-fry the squid at 350ºF (180ºC) until crispy and golden brown. Drain and toss with the peppers and mushrooms. Serve on a bed of lettuce, garnished with cilantro or Italian parsley.
MARINADE:
4 ounces lemon juice
1 pint red wine vinegar
1 tablespoon garlic powder
3 ounces red bell pepper, sliced thin
3 ounces green bell pepper, sliced thin
12 ounces oyster mushrooms, sliced
1 tablespoon whole butter, sliced thin
1 tablespoon garlic, chopped
4 tablespoons oyster sauce
chile pepper flakes, to taste
6 ounces flour
1 1/2 tablespoons baking powder
1 1/2 tablespoons cornstarch
8 ounces boston lettuce, torn into small pieces
fresh cilantro or Italian parsley, as needed to garnish
Servings: 4
1. Marinate the squid in the lemon juice, vinegar and garlic powder for 3 days.
2. Sauté the peppers and mushrooms in the butter. Add the garlic, oyster sauce and chile peppers. Set aside.
3. Drain the squid, pressing out as much liquid as possible. Combine the flour, baking powder and cornstarch; toss with the squid until well coated.
4. Deep-fry the squid at 350ºF (180ºC) until crispy and golden brown. Drain and toss with the peppers and mushrooms. Serve on a bed of lettuce, garnished with cilantro or Italian parsley.
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