A summer classic! If I see salt and pepper squid on the menu, I'm ordering it. It's a pretty easy dish to make at home, so give this a try for your next event and impress your mates.
Rated 4.4 stars by 13 users, click here to rate this recipe.
A summer classic! If I see salt and pepper squid on the menu, I'm ordering it. It's a pretty quick dish to make at home, so give this a try for your next event to impress your mates.
- 500g squid, sliced on an angle, not too thick
- 1 egg
- ground white pepper
- 1 tbsp Chinese cooking wine
- 300g rice flour
- 4 cloves garlic, finely diced
- 1 red chilli, sliced thin
- 1 spring onion, sliced thin with white and green separated
- 700ml peanut oil for frying
Preheat a deep fryer or deep frypan with peanut oil to 180°C.
- Add the squid to a bowl with the egg, salt, white pepper and Chinese cooking wine and mix well.
- Toss the squid slices in the rice flour mixture until they are completely coated. Leave on a wire rack until ready to cook.
- Once the oil is hot, fry the squid in batches until golden brown and crispy.
- In a wok over medium heat, add the garlic, spring onion whites, salt and white pepper and toss.
- Make sure the cooked squid is drained well and add to the wok. Add the red chilli and spring onion greens, salt and white pepper and toss.
- Serve and enjoy!