Salt and Pepper Squid
July 25, 2024
Materials
Ingredients:
Fresh squid, cleaned and cut into bite-sized pieces
Cornstarch
Salt
White pepper
Garlic, minced
Dried chili flakes
Green onions, thinly sliced
Vegetable oil, for deep frying
Equipment:
Cutting board
Knife
Large bowl
Small bowls
Measuring spoons
Mortar and pestle (optional)
Deep fryer or large, deep pot
Skillet or wok
Paper towels
Production Steps
1. Prepare the Squid:
Cut the cleaned squid into bite-sized pieces.
Pat the squid dry with paper towels to remove excess moisture.
2. Create the Seasoning Mixture:
In a small bowl, combine salt and white pepper.
If desired, grind black peppercorns into a fine powder using a mortar and pestle and add to the mixture.
3. Coat the Squid:
Place the cornstarch in a large bowl.
Season the squid generously with the salt and pepper mixture.
Toss the squid in the cornstarch to coat evenly.
4. Deep Fry the Squid:
Heat vegetable oil in a deep fryer or large, deep pot to 375°F (190°C).
Carefully add the coated squid to the hot oil in batches, avoiding overcrowding.
Fry until golden brown and crispy, about 2-3 minutes.
Remove the squid from the oil and drain on paper towels.
5. Prepare the Stir-Fry:
Heat a small amount of vegetable oil in a skillet or wok over medium heat.
Add minced garlic and dried chili flakes, stirring until fragrant.
Add the fried squid and green onions, stir-frying for a few seconds to combine flavors.
6. Serve:
Transfer the salt and pepper squid to a serving plate.
Serve immediately while hot and crispy.
Tips for Perfect Salt and Pepper Squid:
For extra flavor, marinate the squid in a mixture of soy sauce, Shaoxing wine, and cornstarch for 15 minutes before coating.
Use a combination of cornstarch and rice flour for a lighter, crispier texture.
Control the heat when stir-frying to prevent burning the garlic and chili flakes.
Serve with lime wedges for an added touch of acidity.
By following these steps and incorporating the tips, you can create a delicious and authentic Salt and Pepper Squid dish.