Salt and Pepper Squid Recipe

Name: Salt and Pepper Squid
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450g) squid, cleaned and cut into rings; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1 tsp salt; 1 tsp white pepper; 1/2 tsp five-spice powder; 1/4 tsp cayenne pepper (optional); 2 cups vegetable oil, for frying; 2 cloves garlic, minced; 2 red chili peppers, sliced; 2 green onions, sliced; 1/2 tsp Sichuan peppercorns, crushed (optional)

Chinese · Appetizer · 25 min total

Salt and Pepper Squid recipe videos

Crispy, tender squid rings tossed in a fragrant mix of salt, pepper, and aromatics. A classic Cantonese appetizer that's quick to make at home.

15
min prep

10
min cook

4
servings

280
kcal/serving

Ingredients

1 lb (450g) squid, cleaned and cut into rings
1/2 cup cornstarch
1/4 cup all-purpose flour
1 tsp salt
1 tsp white pepper
1/2 tsp five-spice powder
1/4 tsp cayenne pepper (optional)
2 cups vegetable oil, for frying
2 cloves garlic, minced
2 red chili peppers, sliced
2 green onions, sliced
1/2 tsp Sichuan peppercorns, crushed (optional)

Instructions

Pat squid rings dry with paper towels. In a bowl, mix cornstarch, flour, salt, white pepper, five-spice powder, and cayenne.
Dredge squid rings in the flour mixture, shaking off excess. Place on a plate.
Heat oil in a wok or deep skillet to 375°F (190°C). Fry squid in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
Remove all but 1 tablespoon oil from wok. Over medium heat, stir-fry garlic, chili peppers, green onions, and Sichuan peppercorns for 30 seconds.
Return squid to wok, toss to combine. Serve immediately.

Tips

Do not overcrowd the pan when frying; maintain oil temperature.
Pat squid very dry to ensure crispiness.
Adjust chili and Sichuan pepper to taste.

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