Salt And Pepper Squid
Salt and pepper, these most basic ingredients in the kitchen perform wonders for Chinese deep-fried dishes, such as this Salt and Pepper Squid. This popular dish can be made at home without much hassle, especially with the precleaned squid tubes that you can find at the seafood sections of many supermarkets. My recipe calls for a two-step process that promises restaurant-style Salt and Pepper Squid. First, deep-fry the squid with a light and crispy frying batter, and then lightly toss the fried squid in a wok with chopped green onion, red chili, salt, and pepper. The end result is a serving of Salt and Pepper Squid that tastes like it’s straight from a Chinese restaurant kitchen!
1. Rinse the squid with cold running water. Pat dry with paper towels and then marinate with the 1/4 teaspoon of salt and 1/4 teaspoon of white pepper, about 15 minutes.
2. Mix all the ingredients for the Frying Batter 3 until well combined. Add the squid to the Frying Batter, stir to coat evenly.
3. To deep-fry the squid, heat 2 to 3 inches (5 to 4 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C). Gently drop the squid into the oil and loosen them up immediately with the spatula to prevent the squid from clumping together.
4. Deep-fry the squid to a light golden brown 5 or until the batter becomes crispy. Do not overcook the squid or they will become tough and rubbery. Dish out with a strainer or slotted spoon, draining the excess oil by laying the squid on a wire rack or a dish lined with paper towels.
5. To stir-fry, heat the 1 /2 tablespoon of oil in a skillet over high heat. Add the chopped green onion and red chili and stir quickly for a few times. Return the fried squid to the skillet and then add the remaining salt and white pepper. Stir to combine all the ingredients well, dish out and serve immediately.
- 10 oz (330 g) cleaned squid tubes, cut into
- 1½ in (3.75 cm) width x 3 in (7.5 cm) length
- ¾ teaspoon salt
- ¾ teaspoon white pepper oil, for deep-frying
- ½ tablespoon oil, for stir-frying
- 1 heaping tablespoon chopped green onion (scallion)
- 1 teaspoon chopped red finger-length chili frying Batter
- ½ cup (65 g) all-purpose flour
- ¼ cup (35 g) cornstarch
- ½ teaspoon baking soda
- 1 egg white
- ½ cup (125 ml) water
- 1 tablespoon oil
- A pinch of salt
1. Rinse the squid with cold running water. Pat dry with paper towels and then marinate with the 1/4 teaspoon of salt and 1/4 teaspoon of white pepper, about 15 minutes.
2. Mix all the ingredients for the Frying Batter 3 until well combined. Add the squid to the Frying Batter, stir to coat evenly.
3. To deep-fry the squid, heat 2 to 3 inches (5 to 4 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C). Gently drop the squid into the oil and loosen them up immediately with the spatula to prevent the squid from clumping together.
4. Deep-fry the squid to a light golden brown 5 or until the batter becomes crispy. Do not overcook the squid or they will become tough and rubbery. Dish out with a strainer or slotted spoon, draining the excess oil by laying the squid on a wire rack or a dish lined with paper towels.
5. To stir-fry, heat the 1 /2 tablespoon of oil in a skillet over high heat. Add the chopped green onion and red chili and stir quickly for a few times. Return the fried squid to the skillet and then add the remaining salt and white pepper. Stir to combine all the ingredients well, dish out and serve immediately.