Salt and Pepper Squid
Extra crispy Salt and Pepper Squid just like authentic Chinese restaurants. Easy and the best recipe with few ingredients: squid, salt, ground white pepper, scallion and red chilies.
Servings: 3 people
Calories: 233kcal
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
Recipe adapted from my cookbook Easy Chinese Recipes.
Nutrition
Serving: 3people | Calories: 233kcal | Carbohydrates: 20g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 220mg | Sodium: 667mg | Fiber: 1g