Salt and Pepper Squid will always be one of my favourite appetiser.
I’ve had eaten salt and pepper squid at many restaurants but each time it has tasted different. The reason why it taste so different depends on the chef. Some chef prefers to coat the squid with potato starch and self-raising flour whilst others prefer to coat it with cornflour. The other thing is that some chef add five spice powder and some do not.
I prefer my squid to be crunchy on the outside with a soft centre. Therefore I coat my squid with just cornflour. I also prefer my squid to be cooked with five spice as I like the taste and smell and I don’t feel that it overpowers the squid at all.
How do you prepare the squid?
For the purpose of this recipe I used frozen squid which is already skinned with the tentacles removed. I buy mine from the Oriental/Asian supermarket.
I cut the squid in half first and then score the inside and then I cut it into 16 equal size squares (roughly). Scoring the squid on the inside will help it to curl up when you deep-fry it.
What will make this recipe super duper nice is obviously the squid. So please make sure you choose one that has a bit of meat regardless whether you use fresh or frozen squid. It makes a huge difference.
If you look at the recipe below. I have combined quite a few ingredients together before we start frying the squid. Please make sure that you only use 1/2 tsp of this mixture when you add it to the squid. Do not put the whole mixture in.
How to make salt and pepper squid video
- 300ml sunflower oil
- 1 squid (fresh or frozen)
- 1 cup of cornflour
- 3 garlic gloves (chopped)
- 2 spring onions (sliced)
- 1 red chilli (optional)
- 2ml five spice powder
- 2ml sugar
- 1ml salt
- 1ml celery salt
- pinch of black pepper
- pinch of white pepper
- Cut the squid in half and score the inside. Then cut into 16 equal size squares
- Add the squid to a bowl with cornflour. Ensure that the squid is covered with flour and set aside
- Add the sunflower oil to the wok/pan
- When the oil starts bubbling then add the squid.
- Take out the squid after 5 mins or when the batter starts turing slightly brown. Put it on a plate lined with kitchen towel.
- Add all the ingredients for the mixture into one bowl. Mix it together.
- Add some oil to the wok and fry the garlic, chilli and spring onions
- Add the squid to the wok
- Sprinkle ½ tsp of the mixture over the squid
- Stir fry for a few more minutes
- Serve immediately.
- Preparation time might take a bit longer if you are using frozen squid as you need to allow it to defrost first.
- Add extra chillies to garnish the dish
The recipe is: