epicurious3.8
Salt and Pepper Squid
How to make the best salt and pepper squid? You need plenty of seasoned cornstarch and a clean vat of high-heating oil for light and crispy fried squid.
👥 4 Servings👤 Jeremy Pang📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●bowl
- ●mixing bowl
- ●pot
📝 Preparation Steps
1
Wash the squid tubes and slice them open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
2
Place the squid tubes and tentacles in a mixing bowl and cover with the cornstarch, then cover the bowl with a plate or lid. Hold the bowl and lid together firmly and shake to mix well.
cornstarch, seasoned with ½ teaspoon salt and ½ teaspoon pepper200 g
3
After shaking, use your fingers to massage the cornstarch into the squid until each piece is separate and is as dry as possible. Add more cornstarch if necessary.
cornstarch, seasoned with ½ teaspoon salt and ½ teaspoon pepper200 g
4
Finely chop the garlic and chiles. Finely slice the spring onions.
5
Build your own wok clock: Place your squid bowl at 12 o’clock, then arrange the garlic, chile, salt, pepper and spring onions clockwise around your plate.
6
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
Vegetable oil, for frying
7
Carefully add the squid pieces and deep-fry for 2–⏱️ 3 minutes or until golden brown. Remove the squid pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
8
In a separate wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the garlic, chile, salt and pepper, then add the squid and toss together a few times. Transfer to a serving plate and scatter over the spring onion to finish. Serve immediately.
Vegetable oil, for frying
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