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Extra crispy Salt and Pepper Squid just like authentic Chinese restaurants. Easy and the best recipe with few ingredients: squid, salt, white pepper, scallion and red chilies.
Chinese Salt and Pepper Squid
Salt and pepper squid is a favorite dish at Chinese restaurants, other than salt and pepper chicken and salt and pepper shrimp.
The squids are cut into rings, coat with a frying batter and deep-fry to crispy goodness, before tossing in a salt, pepper, scallion and red chili mixture.
In this salt and pepper squid recipe, you will learn all the secrets of Chinese restaurants. The end result will be better than Chinese restaurants, I guarantee.
Recipe Ingredients
- Cleaned squid
- Salt
- Ground white pepper
- All purpose flour
- Corn starch
- Egg white
- Scallion and red chilies
See the recipe card for full information on ingredients.
How To Make Salt And Pepper Squid
Step 1. Rinse the squid with water, pat dry with paper towels.
Step 2. Mix all the ingredients for the Frying Batter until well combined. Add the squid to the Frying Batter, stir to coat well.
Step 3. To deep-fry the squid, heat 2 to 3 inches (5 – 7.5 cm) of the oil in a wok or a frying pan to 350℉ (175℃). Gently drop the squid into the oil and loosen them up immediately with a spatula to prevent the squid from clumping together. Deep-fry the squid until golden brown or crispy. DO NOT OVER FRY. Dish out with a strainer or a slotted spoon, draining the excess oil by laying the squid on a dish lined with paper towels.
Step 4. To stir-fry, heat the 1/2 tablespoon of oil in a skillet over high heat. Add the scallion, red chilies and stir quickly. Return the fried squid to the skillet and add the salt and white pepper. Stir to combine well. Dish out and serve hot.
Cooking Tips
To have the best results, please follow my cooking tips below:
- Buy pre-cleaned squid tubes at the seafood section of grocery stores.
- Use ground white pepper. Ground white pepper is used by Chinese and Asian cooks for intense peppery aroma and nuance.
- After deep-frying, soak up the excess oil on the squid with paper towels. You can also line a plate with a paper towel and transfer the fried squid over it. This will make the squid light, crispy and not greasy.
Frequently Asked Questions
This recipe is 237 calories per serving.
What To Serve With This Recipe
Serve this dish with other popular Chinese recipes. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Salt and Pepper Squid
Ingredients
- 10 oz (300 grams) cleaned squid tubes, cut into rings
- Oil, for deep frying
- 1/2 tablespoon oil, for stir-frying
- 2 tablespoons chopped scallions
- 1 teaspoon chopped red chilies
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon ground white pepper
Frying Batter:
- 1/2 cup all-purpose flour
- 1/2 cup corn starch
- 1/2 teaspoon baking soda
- 1 egg white
- 1/2 cup water
- Pinch salt
Instructions
- Rinse the squid with water, pat dry with paper towels.
- Mix all the ingredients for the Frying Batter until well combined. Add the squid to the Frying Batter, stir to coat well.
- To deep-fry the squid, heat 2 to 3 inches (5 – 7.5 cm) of the oil in a wok or a frying pan to 350℉ (175℃). Gently drop the squid into the oil and loosen them up immediately with a spatula to prevent the squid from clumping together.
- Deep-fry the squid until golden brown or crispy. DO NOT OVER FRY. Dish out with a strainer or a slotted spoon, draining the excess oil by laying the squid on a dish lined with paper towels.
- To stir-fry, heat the 1/2 tablespoon of oil in a skillet over high heat. Add the scallion, red chilies and stir quickly. Return the fried squid to the skillet and add the salt and white pepper. Stir to combine well. Dish out and serve hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good
Fantastic! Another great recipe. Thanks so much Rasa.
Thanks Rita.
I made Salt and Pepper Squid tonight, it was absolutely delicious. Thank you for the great recipe.
Awesome!
WOW WOW WOW! Sensational. This is the way to cook squid for me, from now on. Many Thanks Bee
Thanks Grant.
The best.