Calamari À la Chinois

This video demonstrates a Chinese approach to frying large squid bodies. The use of sweet soy sauce, ginger, garlic, scallions, broccoli and sesame make this preparation an absolute standout among fried calamari preparations. I utilize U-10 (less than 10 bodies to a pound) squid bodies and demonstrate how to tenderize them and prepare them for the fryer. The cook may also choose to cut the squid into strips but I prefer the larger pieces as demonstrated here. Although the word “Calamari” is Italian for squid I’ve chosen to call this Chinese style preparation “Calamari” so that it can be easily identified and referenced by mainstream diners and cooks.