When I’m out in a Chinese restaurant my favorite dishes to order usually involve seafood, with salted chili squid being a regular delight.
Squid is something I had never even thought of cooking before and recently my good friend Nick K mentioned that it was not only easy to cook but also inexpensive to buy from the ethnic store just down the road from me.
In my naivity I presumed the squid I purchased to resemble that served to hungry diners, albeit uncooked and frozen, so you can imagine my surprise when I defrosted a box and saw a bunch of these guys staring out at me:
A primal fear rose in me yet I was determined to see the process through. Some furious googling provided me with necessary instructions on how to prepare squid and I got busy gutting and cleaning:
I chopped the mantle into rings and after 90 seconds stir-fry in a hot wok this was the result:
A perfect high protein snack, moderate in carbs and fat. Nom.