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
Ingredients
- 10 oz 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
- 1 pinch salt
Instructions
- Rinse the squid under water and pat dry with paper towels.
- Mix all the ingredients for the frying batter until well combined. Add the squid to the batter and stir to coat evenly.
- To deep-fry the squid, heat 2 to 3 inches (5 - 7.5 cm) of oil in a wok or frying pan to 350°F (175°C). Gently drop the squid into the oil and immediately loosen them with a spatula to prevent clumping.
- Deep-fry the squid until golden brown and crispy, but do not over-fry. Remove with a strainer or slotted spoon, and drain excess oil by placing the squid on a plate lined with paper towels.
- To stir-fry, heat 1/2 tablespoon of oil in a skillet over high heat. Add the scallions and red chilies, stirring quickly. Return the fried squid to the skillet and add the salt and white pepper. Stir to combine well. Transfer to a plate and serve hot.
Video
Notes
Recipe adapted from my cookbook Easy Chinese Recipes.
Nutrition
Serving: 3people | Calories: 273kcal | Carbohydrates: 39g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 220mg | Sodium: 633mg | Potassium: 288mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 87IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg