Chinatown Salt and Pepper Squid
Crisp, tender squid scored into diamonds, coated in seasoned starch, flash-fried and tossed with fiery chillies, garlic and spiced salt.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Wok or deep frying pan
- •Slotted spoon or spider
- •Sharp kitchen knife
- •Mixing bowl
- •Kitchen paper
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18 g
- carbs
- 21 g
- fibre
- 1 g
- protein
- 22 g
- calories
- 340 kcal
Instructions
- 1
Cut each squid tube open flat and score the inside surface lightly in a criss-cross diamond pattern.
- 2
Cut the scored squid into bite-sized pieces roughly four centimetres square.
- 3
Mix the crushed sea salt, white pepper, and five-spice powder in a small dry bowl to make the seasoning.
- 4
Place the squid in a bowl, add the Shaoxing wine and egg white, then mix well to coat.
- 5
Heat the vegetable oil in a wok or deep frying pan over high heat until it reaches 190°C.
- 6
Toss the marinated squid pieces in the potato starch until evenly coated, shaking off any excess starch.
- 7
Fry the squid in small batches for about one minute until crisp and pale golden, then drain on kitchen paper.
- 8
Carefully pour off most of the hot oil, leaving just one tablespoon in the wok over medium heat.
- 9
Add the minced garlic, sliced chillies, and spring onions, stir-frying for thirty seconds until fragrant.
- 10
Return the fried squid to the wok, sprinkle over the spice seasoning, and toss vigorously for twenty seconds before serving.
Chef's tips
Ensure the squid is patted completely dry before marinating so the starch crust sticks firmly. Fry in small batches to keep the oil temperature high, preventing the squid from turning rubbery.
Ingredient substitutions
- potato starch → cornflour
- Shaoxing rice wine → dry sherry
Storage
Best eaten immediately, but leftovers can be kept in a sealed container in the fridge for up to one day.
Reheating
Reheat on a baking tray in a fan oven at 200°C for five minutes to restore crispness; do not microwave.
Common mistakes to avoid
- •Frying for too long, which results in tough and rubbery squid.
- •Crowding the wok during frying, causing the oil temperature to drop and making the batter greasy.
- •Scoring the outer skin side rather than the smooth inner membrane of the squid tube.
Serving suggestions
Cooked Chinatown Salt and Pepper Squid?
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