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Cantonese Salt and Pepper Squid
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Cantonese Salt and Pepper Squid

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.

Prep Time
20 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Chinese

Ingredients

Squid:
  • 24.7 ounces squid hoods cleaned, 700 grams
  • 24.7 ounces squid tentacles 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:
    Cup of Yum
  1. Cut the tentacles into bite-sized pieces.
  2. 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.
  3. 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:
  1. In a large bowl, stir together the flour, semolina, polenta, salt and white pepper.
  2. 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.
  3. 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.
  4. Place another wok over medium-high heat and add the 1 tablespoon (15 ml) of vegetable oil.
  5. Add the garlic, chiles and spring onions, and stir-fry for 30 seconds, or until aromatic.
  6. Add the squid along with the salt, sugar, white pepper and Sichuan pepper. Toss gently to combine and infuse all the flavors.
  7. Serve immediately.