Salt & Pepper Calamari
Lightly fried calamari seasoned with salt and pepper.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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While deep-fried calamari exists in various cultures, the Salt and Pepper version is believed to have originated in Chinese communities in North America, drawing inspiration from Cantonese cooking techniques. It evolved as a fusion dish adapting to available ingredients and local tastes.
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Salt and Pepper Calamari is often enjoyed as an appetizer or shared dish in Chinese restaurants. It represents a fusion of culinary traditions and is popular in both Western and Asian dining settings.
Family Style Dining
Often shared family-style among several diners, emphasizing communal eating and conversation.
Restaurant Staple
A very common dish to find in Chinese restaurants globally.
Celebratory Meals
Can be served during celebrations and special occasions, reflecting its popularity and enjoyable flavor profile.
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The dish features a harmonious blend of savory, salty, peppery, and subtly oceanic flavors.
The prominent flavor is saltiness, complemented by the sharp pungency of white pepper. The calamari itself offers a mild, slightly sweet seafood taste. The light frying process imparts a delicate crispiness, enhancing the overall sensory experience. Some variations may include garlic, ginger, or chili for added complexity.
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Proper Drying
Thoroughly dry the calamari before dredging to ensure the coating adheres properly and fries to a crisp.
Hot Oil Temperature
Maintain the oil temperature at the right level (around 350-375°F) for optimal frying, preventing sogginess or burning.
Don't Overcrowd
Fry the calamari in small batches to prevent the oil temperature from dropping and ensuring even cooking.
Type of Pepper
Use freshly ground white pepper for a more intense and authentic flavor.
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