Salt and pepper squid
Salt and pepper squid, from above
Non vegHong Kong

Salt and pepper squid

Tender squid in a feather light crust, tossed with chilli and garlic. Gone in sixty seconds.

30 minTime
20 gProtein each
mediumSpice
Jiao yan, the salt and pepper style2 chapters · 1 min read

Make it your way

Grandma's wayCantonese salt and pepper squid.
The original
343kcalsame
20 gproteinsame
1 gfibresame
30minutessame

Salt and pepper squid.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Squid500 g, cleaned, in rings and tentacles
Cornflour (cornstarch)½ cup
Rice flour¼ cup
Salt1 tsp
Black pepper1 tsp, freshly ground
Sichuan peppercorn½ tsp, toasted and ground
Cooking oil (vegetable oil)for deep frying, about 1/4 cup absorbed
Garlic4 cloves, chopped
Green chilli2, sliced
Spring onion (green onion, scallion)2 stalks, sliced
Lemonwedges

Method

5 steps
  1. 1Pat squid very dry. Score larger pieces lightly.
  2. 2Mix cornflour, rice flour, salt and both peppers; toss squid to coat and shake off excess.
  3. 3Fry in very hot oil at 190 C for 60 to 90 seconds in small batches.
  4. 4In a wok, sizzle garlic, chilli and spring onion for 30 seconds, toss in the squid.
  5. 5Serve at once with lemon.
Serve it like this

Pile squid hot on a plate, scatter the chilli garlic over, lemon wedges at the side. Serve immediately.

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Make it a meal

What goes with Salt and pepper squid: a bread or rice, a side, something to drink and something sweet.

Bread or rice Egg fried rice20 min
On the side Hong Kong borscht120 min
On the side Steamed spare ribs with black bean40 min
A little snack Chilli garlic edamame12 min
To drink Lemon iced tea20 min
To drink Hong Kong lemon tea15 min
Something sweet Mango pomelo sago30 min
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