Jiao Yan You Yu (Salt and Pepper Squid)

🧂 Ingredients

• 500 g Squid(Cleaned, bodies and tentacles separated. If using whole squid, remove the quill and beak. Bodies should be cut into 1/2-inch rings.)
• 1/2 cup Cornstarch(For dredging the squid.)
• 1 tsp Sea salt
• 1 tsp White pepper
• 1/2 tsp Sichuan peppercorns(Freshly ground for best flavor.)
• 4 cloves Garlic(Finely minced.)
• 3 Red chilies(Finely chopped (e.g., bird's eye or Fresno chilies, adjust to spice preference). Remove seeds for less heat.)
• 3 Scallions (green onions)(White and light green parts cut into 1-inch pieces, dark green parts thinly sliced for garnish.)
• 3-4 cups Vegetable oil(For deep frying. Use a neutral oil with a high smoke point.)

👨‍🍳 Instructions

1. 1

   Prepare the squid: Ensure the squid is thoroughly cleaned. If using whole squid, remove the transparent quill, beak, and any remaining innards. Rinse well. Cut the bodies into 1/2-inch thick rings. Separate the tentacles. Pat all squid pieces extremely dry with paper towels. This is crucial for achieving a crispy coating.

   ⏱️ 10 minutes
2. 2

   Coat the squid: Place the dried squid pieces in a bowl. Add the cornstarch and toss well to ensure each piece is evenly coated. Shake off any excess cornstarch.

   ⏱️ 5 minutes
3. 3

   Prepare the aromatics and seasoning: In a small bowl, combine the sea salt, white pepper, and ground Sichuan peppercorns. Set aside. Finely mince the garlic, chop the red chilies, and cut the scallions into 1-inch pieces (reserving the dark green parts for garnish).

   ⏱️ 5 minutes
4. 4

   Fry the squid: Heat the vegetable oil in a wok or deep pot to 180°C (350°F). Carefully add the coated squid in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove the squid and drain on paper towels. Repeat with remaining squid.

   ⏱️ 5-7 minutes
5. 5

   Sauté the aromatics: Carefully pour out most of the frying oil, leaving about 1 tablespoon in the wok. Heat the wok over medium-high heat. Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
6. 6

   Combine and serve: Add the fried squid, the salt and pepper mixture, and the white/light green scallion pieces to the wok. Toss everything vigorously for about 1 minute until the squid is evenly coated with the seasonings and aromatics. Stir in the reserved dark green scallion slices just before serving. Serve immediately while hot and crispy.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure squid is bone dry before coating with cornstarch for maximum crispiness.
• ✓Fry the squid in batches to maintain oil temperature and prevent sogginess.
• ✓Use high heat for a quick fry; the squid should cook through rapidly.
• ✓Serve immediately after tossing to enjoy the best texture.

🔄 Variations

• Substitute shrimp or small pieces of firm white fish for squid.
• Add a pinch of five-spice powder to the salt and pepper mix for added complexity.
• Include thinly sliced ginger along with the garlic and chilies.

🥗 Nutrition

Per serving