Restaurant-Style Salt And Pepper Squid

Clean And Cut The Squid

If you have a whole squid, clean the squid by separating the mantle from the rest of the body.

Cut the center of the mantle lengthwise to open.

Clean and remove the remains on the inside of the mantle under running water.

If you like to cook the tentacles as well, pull the brain out and cut the upper portion of the base. Rinse and clean under running water.

Take the mantle and slice it halfway through at a 45-degree angle. Score the flesh in a criss-cross or diamond pattern.

Then, cut the mantle into portions.

Prepare The Batter

In a bowl, put the sliced squid and add ½ tsp salt, ½ tsp black pepper powder, ½ tsp sesame oil, and 1 egg yolk.

Mix the batter well.

Then, add 20g cornstarch.

Massage the batter onto the squid until it is evenly distributed.

Fry The Coated Squid

Heat a wok with enough oil for deep frying.

When the oil is hot at about 150°C (302°F), fry the squid on low heat until golden brown and crispy.

Remove the squid and drain the excess oil with a strainer.

In the same wok or another wok for stir-frying, add a small amount of oil to sautée the minced garlic, green onions, and chili peppers until fragrant.

Then, add the fried squid to the wok and stir well with the seasonings.

Lastly, sprinkle salt and pepper seasoning and top with more green onions.

Stir the ingredients well and serve while hot and fresh.