Salt and Pepper Squid (椒盐鱿鱼)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2
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Calories
436 kcal
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Course
Main Course
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Cuisine
Chinese
Salt and Pepper Squid (椒盐鱿鱼)
Description
The recipe begins by coating squid rings or pieces with a wet mixture of flour, salt, pepper, and water, which helps ingredients stick evenly. After that, the squid is dredged in a dry mix of all-purpose flour, cornstarch, and baking powder to create a crisp outer layer when fried. The squid is deep-fried at 180°C until lightly golden and removed to drain excess oil.
The wok is cleared, leaving a thin film of oil, then garlic, ginger, fresh chili, and scallions are quickly stir-fried to release their aroma. The squid is returned to the wok and tossed briefly with the aromatics before being finished with additional salt and pepper seasoning. This results in squid with a crisp exterior, tender inside, and a fragrant, spicy, and slightly peppery flavor profile.
This dish works well as an appetizer or snack and pairs with drinks or light meals.
The notes provide guidance on replicating the salt and pepper seasoning by toasting and grinding spices like Sichuan pepper, star anise, fennel seeds, and sesame seeds with salt for a homemade blend. They also include checking frying oil temperature by bubbling test if a thermometer is unavailable.
Ingredients
- 250 g squid about 9oz, cut into rings or bite-sized pieces
For deep-frying
- 7 tablespoon all-purpose flour divided
- ¼ teaspoon salt see note 1 & 2 for homemade recipe and substitutes, seasoning
- ¼ teaspoon black pepper
- 3 tablespoon water
- 3 tablespoon cornstarch
- 1 pinch baking powder
- neutral cooking oil for deep frying, generic cooking oil
For stir-frying
- 2 tablespoon garlic minced
- 2 teaspoon ginger minced
- Chili pepper to taste, minced, fresh
- 1 talk scallions finely chopped
- ⅛ teaspoon salt or to taste, seasoning
- ⅛ teaspoon black pepper
Instructions
Prepare
- Mix 4 tablespoons of all-purpose flour, salt and pepper seasoning with water to form a semi runny paste. Add it to the squid. Stir well to ensure an even and thorough coating.
- In a plate, mix the remaining 3 tablespoons of all-purpose flour with cornstarch and baking powder. Put the squid, piece by piece, into the plate and generously coat its entire surface with the dry mix. Lay every finished piece onto a tray without touching one another.
Deep fry
- Heat the oil for deep frying in a wok until it reaches 180°C/350°F (see note 3). Gently slide in the squid to fry. Do not overcrowd. You probably need to cook in 2-3 batches.
- Once the squid becomes lightly golden, transfer out to a colander or over kitchen paper.
Stir fry
- Carefully pour out the hot oil leaving just a coating of oil in the wok. Add garlic, ginger and fresh chilli to the hot wok. Fry until fragrant.
- Put in the squid and scallions. Give everything a quick stir then dish out. Sprinkle salt and pepper seasoning over then serve warm.
Notes
- If unavailable, make salt and pepper seasoning by toasting salt with Sichuan pepper, star anise, fennel seeds, and sesame seeds, then grind finely.
- Test frying oil temperature by dropping a squid piece and observing immediate bubbling.
- Fry squid in batches to avoid overcrowding and ensure even crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 436kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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