Salt and Pepper Squid
Crisp, golden squid dusted in fragrant pepper spice, tossed with sizzling garlic, red chilli, and spring onion.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Wok or deep frypan
- •Spider strainer or slotted spoon
- •Paper towels
- •Chef's knife
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 16 g
- carbs
- 28 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 360 kcal
Instructions
- 1
Pat the squid hoods completely dry using paper towels.
- 2
Score the inside surface of each hood in a shallow diamond criss-cross pattern.
- 3
Cut the scored squid into bite-sized pieces roughly 3 cm square.
- 4
Whisk the cornflour, potato starch, sea salt, white pepper, and Sichuan pepper in a large bowl.
- 5
Heat the vegetable oil in a wok or deep frypan to 190°C.
- 6
Toss the squid pieces thoroughly in the flour mixture, shaking off any excess starch.
- 7
Deep-fry the squid in small batches for 60 to 90 seconds until crisp and pale.
- 8
Remove the squid using a spider strainer and drain on paper towels.
- 9
Heat 1 tablespoon of oil in a clean frypan over high heat.
- 10
Add the sliced chilli, minced garlic, and spring onions, stir-frying for 30 seconds until fragrant.
- 11
Toss the drained squid quickly through the hot aromatics, then remove from heat immediately.
- 12
Scatter with fresh coriander and serve immediately with fresh lime wedges.
Chef's tips
Dry the squid thoroughly before flouring to avoid a gummy crust. Fry in small batches so the oil stays hot, ensuring the squid cooks quickly without turning rubbery.
Ingredient substitutions
- potato starch → extra cornflour or tapioca starch
- squid hoods → tender calamari rings, baby octopus, or green prawns
Storage
Salt and pepper squid is best eaten fresh, but leftovers can be kept in a covered container in the fridge for up to 1 day.
Reheating
Reheat in a preheated air fryer or hot oven at 200°C for 3 to 4 minutes to restore crispness.
Common mistakes to avoid
- •Overcrowding the frypan, which drops the oil temperature and makes the coating soggy.
- •Cooking the squid for longer than 90 seconds, resulting in a tough texture.
- •Leaving excess starch on the squid, which clouds the oil and burns quickly.
Serving suggestions
Cooked Salt and Pepper Squid?
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