Salt and pepper squid
A Cantonese favourite: tender squid in a light, crisp coating, tossed with Sichuan pepper salt, chilli, garlic and spring onion.
- 30 min20 prep · 10 cook
- MediumDifficulty
- 380 kcalper serving
Ingredients
- Squid tubes, cleaned600 g
- Cornflour60 g
- Rice flour40 g
- Sichuan peppercorns2 tsp
- Flaky sea salt2 tsp
- White pepper1 tsp
- garlic4 cloves
- Red chillies2
- Spring onions3
- Oil for frying750 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Toast the Sichuan peppercorns in a dry pan, then grind with the salt and white pepper.
- 2
Cut the squid into pieces, score the inside in a crisscross and pat very dry.
- 3
Mix the cornflour, rice flour and half the pepper salt, and toss the squid in it.
- 4
Fry in batches in oil at 190 °C for 1–2 minutes until crisp and pale gold. Drain.
- 5
In a wok with a spoonful of the oil, stir-fry the sliced garlic, chilli and spring onion for 30 seconds.
- 6
Add the squid and the rest of the pepper salt, toss quickly and serve at once.
Tips and questions
- Why is my squid tough?
- It was cooked too long. Squid needs either a very quick, hot fry or a long braise; anything in between makes it rubbery.
- Can I use frozen squid?
- Yes, it is often more tender. Thaw it in the fridge and dry it very well so the coating stays crisp.
Enjoy your meal!
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