Salt and Pepper Squid
User Reviews
5
38 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
398 kcal
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Cuisine
Chinese
Salt and Pepper Squid
Report
Salt and Pepper Squid uses squid pieces marinated briefly in Shaoxing wine and sesame oil, then coated with a dry mix of flour, semolina, cornmeal, salt, and white pepper. The squid is deep-fried in hot oil until crispy and golden, delivering crunchy, flavorful bites with tender interiors. Sliced garlic, ginger, and hot green peppers add aromatic heat, characteristic of this Chinese-inspired dish.
Description
This recipe focuses on preparing squid that is evenly sized for uniform cooking. Squid is rinsed and tentacles attached to the hood portion for consistency. A quick marinade with Shaoxing wine and sesame oil imparts subtle depth. The coating combines all-purpose flour, semolina, and cornmeal with seasoning to create a crunchy crust when fried.
Deep frying at 325°F ensures the squid crisps up quickly while retaining a tender chew inside. The garlic, hot peppers, and ginger enhance the flavor with pungent heat and aroma. The dough coating's texture contrasts with the soft squid, a signature element.
This dish works well as an appetizer or snack, served immediately to maintain crispness and complement other dishes. It suits those wanting to enjoy a classic salt and pepper seafood flavor and texture.
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Ingredients
- 1 1/2 pounds squid (680g)
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 5 cups vegetable oil (for frying; plus 1 tablespoon)
- 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- 1/3 cup cornmeal plain
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon white pepper (plus more to taste)
- 2 hot green pepper cut lengthwise and sliced thinly, long
- 5 cloves garlic (sliced)
- 2 teaspoons ginger (minced)
Instructions
- First prepare your squid. Rinse it well in cold water. Cut the tentacles off using one cut, keeping about a 1/4 inch of the hood in order to end up with one piece of calamari that includes all the tentacles. If you're using larger squid, you can cut these pieces lengthwise in half in order to make them bite-sized. Having each piece be roughly the same size is important for achieving the same cooking time for each piece of calamari. Drain the squid pieces in a colander and transfer to a bowl.
- Marinate the squid in the shaoxing wine and sesame oil. Toss gently and set aside.
- In a medium deep pot, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 325 degrees.
- While you're waiting for the oil to heat, prepare your dry mixture. Combine the all-purpose flour, semolina flour, cornmeal, salt, and white pepper in a medium bowl. Set aside.
- When the oil reaches temperature, you're ready to start dredging your squid. Work in batches of small fistfuls of calamari. Gently squeeze off any liquid and dredge the squid in the dry mixture.
- Using a long-handled sieve or slotted spoon, lower the calamari into the hot oil. Gently move the calamari pieces back and forth. Let them fry until golden brown, about 2-2 1/2 minutes. Remove all the calamari and let drain on a paper-towel-lined plate. Taste one piece of calamari for saltiness (be careful, it's hot). You can sprinkle more salt immediately after frying to your taste. A necessary step, however, is to crack some fresh white pepper over the freshly fried squid. Continue frying in these small batches and seasoning with white pepper until you've fried all the squid.
- Now the next phase: stir-frying the fried squid. Heat a wok over medium-high heat. Add a tablespoon of vegetable oil. Add the ginger and let it fry in the oil. After about 20 seconds, add the garlic. Stir the garlic around the wok quickly in order to prevent burning. When the garlic gets lightly golden in color, add the peppers. Continue to stir fry for another 30 seconds.
- Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so. Plate and serve immediately with white rice! And don't leave those crispy pieces of garlic and pepper behind!
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
30g
(10%)
Protein
22g
(44%)
Fat
21g
(32%)
Saturated Fat
15g
(75%)
Cholesterol
264mg
(88%)
Sodium
489mg
(20%)
Potassium
355mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
35IU
(1%)
Vitamin C
7.9mg
(9%)
Calcium
43mg
(4%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 22g | 44% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 264mg | 88% |
| Sodium | 489mg | 20% |
| Potassium | 355mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 43mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
38 reviews
Excellent
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