Pairs well with Salt & Pepper Squid
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Salt & Pepper Squid
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A classic Cantonese dish featuring crispy, tender squid seasoned with a spicy, salty mix. This addictive seafood dish is a perfect blend of textures and flavors.
00:30:00 total
Serves 4
medium
Seafood Main
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Ingredients
- squid - watch the video to see (cleaned and separated)
- white pepper - watch the video to see (for marinating and seasoning)
- cooking wine - watch the video to see
- egg yolk - watch the video to see
- potato starch - watch the video to see (for marinating and batter)
- flour - watch the video to see (for frying batter)
- water - watch the video to see (for frying batter)
- baking powder - watch the video to see
- salt - watch the video to see (for batter and seasoning)
- red chilies - watch the video to see (diced)
- green onions - watch the video to see (diced)
- garlic - watch the video to see (minced for seasoning and dry seasoning)
- bell pepper - watch the video to see
- garlic salt - watch the video to see (for final seasoning)
Instructions
- Prepare the Squid: Separate, clean, peel the skin, score, and cut the squid into triangles. Cut the tentacles and head into smaller pieces. After another wash, dry the squid.
- Marinate the Squid: Marinate the squid with white pepper, cooking wine, egg yolk, and potato starch. Mix well.
- Prepare the Vegetables: Dice red chilies and green onions, and mince some garlic.
- Create the Frying Batter: Mix flour, potato starch, water, a bit of baking powder, and salt to create the frying batter.
- Fry the Squid: First, fry the squid in oil at 350 degrees Fahrenheit, then fry for a second time at 380 degrees Fahrenheit. Set aside.
- Cook the Vegetables: In a clean wok, add a bit of oil and cook the garlic, followed by the chilies, green onion, and bell pepper.
- Combine and Season: Add the squid to the wok and stir fry. Finally, sprinkle in a dry seasoning of garlic salt and white pepper and mix well.
