Cantonese Salt and Pepper Squid
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
20 mins
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Total Time
50 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
Chinese
Cantonese Salt and Pepper Squid
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A recipe for Cantonese Salt and Pepper Squid! Bite-sized pieces of squid are coated and deep-fried until golden, then tossed with garlic, chile, and spring onion.
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Ingredients
Squid:
- 24.7 ounces squid tentacles cleaned, 700 grams
- 24.7 ounces squid hoods cleaned, 700 grams
- 1 tablespoon Shaoxing rice wine 15 milliliters
- 1/2 teaspoon sesame oil
- 1 tablespoon vegetable oil plus more for frying
- 5 cloves garlic sliced
- 2 long red chili peppers sliced
- 2 spring onions sliced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Sichuan peppercorn ground
Flour Mixture:
- 1/2 cup all-purpose flour 60 grams
- 1/2 cup semolina 38 grams
- 1/3 cup polenta uncooked, 58 grams
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground white pepper plus more to taste
Instructions
To prepare the squid:
- Cut the tentacles into bite-sized pieces.
- Cut the squid hood in half lengthwise, then score a crisscross pattern on the inside, using a sharp knife. Cut into 1 1/4-inch (3-centimeter) squares.
- Pat dry with a paper towel, then combine in a bowl with the wine and sesame oil. Cover with plastic wrap and place in the fridge to marinate for at least 20 minutes.
Meanwhile, make your flour mixture:
- In a large bowl, stir together the flour, semolina, polenta, salt and white pepper.
- Fill a wok with vegetable oil about two-thirds of the way up. Heat over high heat to 350°F (180°C) and test by dipping a wooden chopstick into the oil; the chopstick will sizzle when the oil is ready.
- Remove the squid from the fridge, dredge in the flour mixture, then deep-fry until golden brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels, to drain.
- Place another wok over medium-high heat and add the 1 tablespoon (15 ml) of vegetable oil.
- Add the garlic, chiles and spring onions, and stir-fry for 30 seconds, or until aromatic.
- Add the squid along with the salt, sugar, white pepper and Sichuan pepper. Toss gently to combine and infuse all the flavors.
- Serve immediately.
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