Salt and Pepper Squid

Name: Salt and Pepper Squid
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g squid — scored; 1 tsp white pepper; 3 garlic cloves; 2 chilies; 2 tbsp potato starch; as needed oil — for frying; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Salt and Pepper Squid, a beloved Cantonese classic, finds its way from bustling street stalls to the comfort of home kitchens. In this family recipe, the dish is celebrated for its simplicity and the freedom to adjust the salt by hand. Generous use of oil ensures a crisp finish, making it a staple for gatherings where dishes are meant to be shared and savored at leisure.

Expect a delightful contrast of textures with each bite—tender squid encased in a golden, crispy shell. The aroma of garlic and chilies mingles with the warmth of white pepper, creating a dish that invites you to reach for more. Serve it hot, encouraging everyone to dive into the communal plate, savoring each piece as it crackles and delights.

Ingredients

500 gsquid — scored
1 tspwhite pepper
3garlic cloves
2chilies
2 tbsppotato starch
as neededoil — for frying
1 tspfine sea salt

Method

Clean the 500 g squid by removing the head, innards, and cartilage. Rinse thoroughly under cold water, then pat dry with paper towels. Cut the squid into rings about 1 cm wide, ensuring even sizes for uniform cooking.
In a mixing bowl, combine the squid rings with 2 tbsp potato starch. Toss until the squid is evenly coated. This starch layer will help achieve a crispy texture when fried.
Peel and finely chop 3 garlic cloves. Slice 2 chilies thinly, removing the seeds if you prefer less heat. Set these aside as they will be added to the oil to infuse flavor.
In a large wok or deep frying pan, heat enough oil to submerge the squid over medium-high heat. The oil is ready when a small piece of bread sizzles upon contact. Carefully add the squid in batches, frying until they turn golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Once all the squid is fried, carefully pour out most of the oil, leaving about 1 tablespoon in the wok. Lower the heat to medium and add the chopped garlic and sliced chilies. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Return the fried squid to the wok and sprinkle with 1 tsp white pepper and 1 tsp fine sea salt. Toss everything together quickly to ensure the squid is well-coated with the spices and infused with the garlic and chili flavors.
Transfer the squid to a serving platter immediately. Serve hot, allowing everyone to enjoy the crispy texture and the aromatic, spicy flavors.