Salt and Pepper Squid
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5.0
27 reviews
Excellent
Salt and Pepper Squid
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Salt and pepper squid /calamari is a classic Cantonese Chinese appetizer or dish. If you are a fan of seafood, you will love this Chinese salt and pepper squid recipe because it is amazingly delicious. The combination of crispy squid and aromatic seasonings is simply irresistible. I am sure it will become your new favorite dish or appetizer.
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Ingredients
- 1 pound squid (Pre-cut frozen calamari)
Batter:
- 1 cup cake flour
- 5 tablespoons Potato Starch
- ¼ cup corn starch
- 3 ¾ teaspoons baking powder
- 2 ¼ teaspoons custard powder (Optional)
- 1 large egg (2 oz)
- ¾ cup water
- ⅓ cup vegetable oil
Seasoning squid:
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
Stir frying seasonings:
- 1 teaspoon vegetable oil
- 2 Red Fresno chili peppers (2.2 oz)
- 2 ticks green onions (2.3 oz)
- ⅓ cup fried shallots (0.8 oz)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Others:
Boiling water soak squid:
- 4 cups water
Deep fry squid:
- 3 cups vegetable oil
Instructions
- Wash and cut 2 sticks of green onion (2.3 oz) into pieces.
- Wash and cut 2 red Fresno chili peppers into slices. Try to remove as much seed as you can, so it won't be too spicy.
- Put 1 cup of cake flour into a container.
- Put 5 tablespoons of potato starch, ¼ cup of cornstarch, 3 ¾ teaspoons of baking powder into the container. (* Highly recommend adding 2 ¼ teaspoons of custard powder. If not, it is ok. Custard powder is optional.) Then, mix it well.
- Crack 1 large egg (2 oz) into the flour mixture.
- After that, add ¾ cup of water and ⅓ cup of oil into the flour mixture.
- Mix it very well and smooth it out. Make sure there are no clumps.
- Wash and rinse the defrosted pre-cut calamari into a big bowl.
- Pour 4 cups of water into a pot and turn on medium high fire.
- When the water is boiling, pour the hot boiling water into the bowl with calamari in step 8 immediately. Let it soak for 10 seconds. (Be careful with the hot boiling water and don't soak for too long, only 10 seconds.)
- Then, drain the water and dry the squid on a plate with paper towels very well.
- Add ¼ teaspoon of salt and ⅛ teaspoon of white pepper on the plate with dry squid from step 11. Then, mix it well.
- After that, put the seasoned squid from step 12 into the batter mixture step 7 and mix it well. Make sure the squid are covered with batter.
- The following step, pour 3 cups of oil into the wok and turn on a small fire.
- Insert wooden chopsticks into the oil. If you see air bubbles around it, it is a good indication that the oil is hot enough for deep frying. It is around 350 F if you measure it with a thermometer.
- Slowly put the battered squid from step 13 into the oil and let it deep fry both sides golden brown. (* Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.)
- Use a strainer to take out the golden brown deep fry calamari.
- Continue deep fry the rest of the calamari and put them on a plate with paper towels to absorb excess oil. (* If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip it with Thai sweet chili, fry sauce, sweet and sour sauce or ranch dressing.)
- Pour 1 teaspoon of oil into the wok and turn on medium small fire.
- Put the cut red chili pepper from step 2 into the wok and stir fry it a little bit.
- After, add ⅓ cup of fried shallots (0.8 oz) into the wok. Then, stir fry them a little bit.
- Next, add ¼ teaspoon of salt and ¼ teaspoons of black pepper and stir fry them a little bit.
- Turn off the fire, add the cut green onion from step 1 into the wok and use the remaining heat to stir fry them a little bit.
- Lastly, add the deep fried calamari from step 18 into the wok, toss, mix the seasoning and ready to serve.
Notes
- I used pre-cut frozen squid rings because it is easier and can get them at regular grocery stores. If not, using a fresh one is ok. Just clean, remove the hard part inside the squid and cut it.
- Pour the hot boiling water into the squid and let it soak for 10 seconds. Then, drain it well. This process is quick and be careful with the hot water. This step helps the batter stay on the calamari better when deep frying.
- After that, use paper towels to dry the squid very well. Then, season it. Mix the seasoned squid into the batter mixture well.
- For the batter, I highly recommend adding 2 ¼ teaspoons of custard powder because it gives more color and little flavor. If you don’t have it, it is ok. I put this as an option.
- Mix it very well and smooth it out. Make sure there are no clumps.
- Deep frying the calamari around 350F, put the wooden chopsticks into the oil when you see air bubbles. It’s a good indicator and ready for deep frying.
- Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.
- Don't overcrowd the wok when deep frying the squid because this can cause the temperature of the oil to drop and prevent the squid from becoming crispy. Therefore, fry the squid in small batches until it’s golden brown and crispy.
- Put the deep fried calamari on the plate with paper towels to absorb excess oil.
- For the spices stir fry, I try to use less water content spices like fried shallots and it gives a great aroma flavor to the dish and I don't want to make the crispy calamari soggy when stir fry with the seasonings.
- Remember to turn off the heat or fire, add the green onions. Use the remaining heat to keep stir frying it a little bit.
- Lastly, add the deep fried squid and toss it with the seasonings.
- If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip with Thai sweet chili, fry sauce, sweet and sour sauce or ranch dressing.
Nutrition Information
Show Details
Calories
482kcal
(24%)
Carbohydrates
30g
(10%)
Protein
16g
(32%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
19g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
212mg
(71%)
Sodium
259mg
(11%)
Potassium
584mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
98IU
(2%)
Vitamin C
6mg
(7%)
Calcium
158mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 16g | 32% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 212mg | 71% |
| Sodium | 259mg | 11% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 158mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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