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Hong Kong Salt and Pepper Squid
A popular appetizer, this dish features tender squid rings and tentacles coated in a light, crispy batter and then stir-fried with a fragrant mix of salt, pepper, garlic, and chilies.
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- 500 g Squid(cleaned, bodies cut into rings, tentacles left whole)
- 1.5 tsp Salt
- 1 tsp Ground white pepper
- 0.5 tsp Sichuan peppercorns(toasted and coarsely ground (optional))
- 0.5 cup Cornstarch
- 0.25 cup All-purpose flour
- 0.5 tsp Baking powder
- 1 Egg white
- 1 tsp Shaoxing wine
- 3 cloves Garlic(finely minced)
- 1 Red chilies(minced (adjust to taste))
- 1 Green chilies(minced (adjust to taste))
- 2 Spring onions(white and green parts separated, thinly sliced)
- Vegetable oil(for deep frying and stir-frying)
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- 1
Pat the cleaned squid dry with paper towels. Cut the bodies into 1/2-inch rings and leave tentacles whole.
- 2
In a bowl, toss the squid with salt, white pepper, and Shaoxing wine. Add the egg white and mix until lightly coated. Then, add cornstarch and mix until the squid is well-coated and the mixture is thick and sticky.
- 3
In a separate bowl, combine cornstarch, all-purpose flour, and baking powder. Dredge the coated squid pieces in this dry flour mixture, ensuring they are well-coated. Shake off excess flour.
- 4
Heat about 2-3 inches of vegetable oil in a wok or deep pot to 350°F (175°C). Fry the squid in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
ð¡ ããã®ã³ã: Do not overcrowd the wok; fry in batches to maintain oil temperature. - 5
In a clean wok or large skillet, heat 1-2 tablespoons of oil over medium-high heat. Add the minced garlic, minced chilies, the white parts of the spring onions, and ground Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant.
- 6
Add the fried squid back into the wok. Sprinkle with additional salt and pepper to taste. Toss everything together quickly for about 1 minute until well combined.
- 7
Stir in the green parts of the spring onions and toss for another 15 seconds. Serve immediately.
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- âFor extra flavor, toast the Sichuan peppercorns before grinding.
- âEnsure the oil is hot enough before frying the squid to prevent it from becoming greasy.
- âWork quickly during the stir-frying step to keep the squid crispy.
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- Add a pinch of chili powder for extra heat.
- Some recipes include a small amount of sugar in the dry coating for a hint of sweetness.