aka 椒鹽鮮魷. Crispy squid tossed in spices – super flavourful and easy to make. Cooked just like the ones they serve in Cantonese restaurants.
Salt and pepper squid is a classic Cantonese delicacy that’s always on the menu of many Cantonese restaurants. It’s similar to fried calamari, but I would say this dish has way more flavour. The squid is first deep fried in a light batter, and then tossed in a wok with garlic, shallots, red chili, green onion, cilantro, and various spices. Full of wok hey and flavour.
I recommend using a larger squid for this dish. Squid cooks fast, so be sure to not overcook it, or else it’ll be tough and chewy!
How can you resist that crispy and flavourful squid? The perfect appetizer done right at home.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Salt & Pepper Squid
Ingredients
Squid
- 400 g fresh squid
- ¼ tsp white pepper
- 2 tsp cornstarch
- 1 egg yolk
- Neutral oil (for frying)
Flour Mixture
- ¼ cup all purpose flour
- 2 tbsp cornstarch
Salt & Pepper Seasoning Mix
- ¼ tsp salt
- ¼ tsp white pepper
- ¼ tsp Chinese five spice powder
Stir Fry
- 1 tbsp neutral oil
- 5 cloves garlic (minced)
- 1 shallot (minced)
- 1 small Thai red chilli (sliced thinly)
- Light splash of Shaoxing wine
- 1 tbsp green onion (finely chopped)
- 1 tbsp cilantro (finely chopped)
Instructions
- Start by preparing the squid. Wash the squid thoroughly in cold water and remove the tentacles by pulling them away from the body. Remove and discard the beak, clear quill, and guts. Cut off the tentacles part and set aside. Slice open the squid tube and then slice in half. Make scores on the inside of the squid to give it a nice curl when frying. Slice in triangles, and place the triangles and tentacles on some dry paper towels. Place another piece of paper towel on top and and pat dry. Roll up the paper towel to let the squid dry.
- Place the squid in a bowl and marinate with white pepper, cornstarch and the egg yolk.
- In a large pot/wok, add in the oil. Heat it up until it reaches a temperature of 350°F/180°C.
- Meanwhile, mix the dry mixes.Flour Mixture: combine the ingredients together in a bowl. Set aside.Salt & Pepper Seasoning Mix: combine the ingredients together in a bowl. Set aside.
- Add the flour mixture to the squid and toss gently.
- Fry the squid in the hot oil for 2-3 minutes, or until golden brown. Drain and set aside.
- Stir Fry:In a clean wok over medium-high heat, add in 1 tbsp of oil until heated. Add in the garlic and cook until lightly golden. Then, add in the shallot and red chili and cook until fragrant. Mix in the fried squid and add a light splash of Shaoxing wine. Stir fry quickly for about a minute. Sprinkle on the salt & pepper seasoning mix little by little (taste as you go – you may not need the whole thing). Add in the green onion and cilantro and mix everything to combine. Enjoy!
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