Chinese Salt and Pepper Squid
Salt and pepper squid is a favorite dish at Chinese restaurants.
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.
This recipe calls for the following ingredients:
- Cleaned squid
- Ground white pepper
- All purpose flour
- Corn starch
- Egg white
- Scallion and red chilies
How to Make Salt and Pepper Squid?
My recipe calls for a two-step process that promises restaurant-style quality.
First, deep fry the squid with a light and crispy frying batter. Secondly, lightly toss the fried squid in a wok with chopped scallions, red chilies, salt and pepper.
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.
How Many Calories Per Serving?
This recipe is 233 calories per serving.
What Dishes 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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- 10 oz. (330 g) 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
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (65 g) corn starch
- 1/2 teaspoon baking soda
- 1 egg white
- 1/2 cup (125 ml) water
- Pinch of salt
- 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 degrees F (175 degrees C). 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.
Serving Size3 people
Amount Per Serving Calories 233Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 220mgSodium 667mgCarbohydrates 20gFiber 1gSugar 0gProtein 18g