This is a Chinese (cantonese?) version of fried calamari. Key is LIGHT batter and delicious salty/spicy tang. Any recommendations? The ones at Hop Woo and Sam Woo in Chinatown are atrocious. Hop Li on the west side has a passable version
Cookbook author and entertaining maven Alison Roman uses this paprika rub to smear on pork roasts or to marinate chicken wings. It’s her go-to seasoning that makes everything taste like really great sausage.
Boozy Christmas Stockings Will Make Your Holiday Party Extra Merry