Salt and Pepper Squid
Salt and pepper squid has got to be one of my favorite takeaway items from Chinese restaurants. The crispy coating of the squid tossed with aromatics and a touch of salt ultimately takes this to the next level.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400-500g squid
- Tapioca starch, for a second coating
- 1 tbsp Chinese cooking wine
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1 egg
- 1/4 cup tapioca starch
- 2 tbsp potato starch
- 1 red chilli pepper, chopped
- 4-5 cloves garlic, minced
- 1 green onion, chopped
- salt and pepper, to taste
Instructions
- 1
(If using already cleaned/prepared squid, you can skip this step!) To prepare the calamari, we'll only be using the body tube and the tentacles. Discard the head, eyes, beak, innards, the skin membrane covering the outside and inside of the tube, as well as the cartilage (that looks like a piece of plastic).
- 2
Score the squid tube in a criss-cross pattern and cut into bite-sized pieces. Rinse this (along with the tentacles) thoroughly with water.
- 3
Marinate the cleaned squid with the Chinese cooking wine, salt and pepper, egg, potato starch, and 1/4 cup of tapioca starch for 10 minutes. Mix this to combine into a sticky batter.
- 4
Once marinated, toss the squid into a second layer of tapioca starch until fully coated.
- 5
Fry these for 2-4 mins at 325 F degree oil, or until they're golden and crispy.
- 6
In a separate pan, sauté your minced garlic in oil, followed by the red chilli peppers and green onions. Toss in the fried calamari and season with more salt and white pepper to taste.
- 7
Serve immediately!