📝 About This Recipe
A quintessential staple of Cantonese 'Dai Pai Dong' street food, this dish is a masterclass in the balance of textures and bold aromatics. Tender, cross-hatched squid is flash-fried to a golden crisp and tossed in a savory, toasted spice blend with fiery chilies and fragrant garlic. It is the ultimate addictive appetizer, offering a satisfying crunch followed by a melt-in-your-mouth tenderness that defines high-heat wok cooking.
🥗 Ingredients
The Seafood
- 500 grams Fresh Squid (cleaned, tubes and tentacles separated)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon White Pepper (ground)
The Signature Spice Mix
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 1 tablespoon Sea Salt (toasted until slightly grey/tan)
- 1/4 teaspoon Five Spice Powder
- 1/2 teaspoon Sugar (to balance the heat)
The Coating
- 1/2 cup Cornstarch (for maximum crunch)
- 1/4 cup Rice Flour (adds a lighter, crispier texture)
- 1/2 teaspoon Baking Powder (helps the coating puff slightly)
Aromatics and Frying
- 4 cloves Garlic (minced)
- 2-3 pieces Red Bird's Eye Chilies (thinly sliced)
- 2 stalks Spring Onions (white and green parts separated and sliced)
- 3 cups Vegetable Oil (for deep frying)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the squid by slicing the tubes open to lay flat. Using a sharp knife, score the inside of the squid in a diamond cross-hatch pattern, being careful not to cut all the way through. Cut into 2-inch bite-sized pieces.
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2
In a bowl, toss the squid pieces and tentacles with Shaoxing wine and a pinch of white pepper. Let marinate for 10-15 minutes to remove any fishy scent.
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3
Prepare the spice mix: In a dry pan over medium heat, toast the Sichuan peppercorns and sea salt until fragrant and the salt turns a light tan color. Grind them into a fine powder using a mortar and pestle or spice grinder, then stir in the five-spice powder and sugar.
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4
In a large shallow bowl, whisk together the cornstarch, rice flour, and baking powder until well combined.
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5
Thoroughly pat the marinated squid dry with paper towels. Excess moisture is the enemy of crispiness.
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6
Heat the vegetable oil in a wok or deep pot to 375°F (190°C). Use a thermometer to ensure the temperature is accurate.
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7
Dredge the squid pieces in the flour mixture, shaking off any excess. Work in small batches to prevent the pieces from sticking together.
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8
Carefully drop the squid into the hot oil. Fry for only 60-90 seconds until the coating is pale golden and crispy. The squid should curl up beautifully. Do not overcook, or it will become rubbery.
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9
Remove the squid with a slotted spoon or spider strainer and drain on a wire rack or paper towels.
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10
Drain all but 1 tablespoon of oil from the wok. Over medium-high heat, add the garlic, chilies, and the white parts of the spring onions. Stir-fry for 30 seconds until aromatic but not burnt.
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11
Return the fried squid to the wok. Sprinkle 1 to 1.5 tablespoons of the prepared salt and pepper spice mix over the squid.
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12
Toss everything rapidly over high heat for 30 seconds to ensure the aromatics and spices evenly coat the squid.
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13
Turn off the heat, toss in the green parts of the spring onions and fresh cilantro, and serve immediately while piping hot.
💡 Chef's Tips
Scoring the squid (the cross-hatch pattern) isn't just for looks; it allows the spices to cling to the meat and ensures even, rapid cooking. Always pat the squid bone-dry before dredging; any moisture will turn the coating into a soggy paste instead of a crisp shell. Toast your salt and peppercorns fresh; the depth of flavor from toasted salt is a secret weapon in Cantonese cooking. Fry in small batches to keep the oil temperature high; if the temperature drops, the squid will absorb oil and become greasy. If you cannot find Sichuan peppercorns, toasted black peppercorns work, though you will lose that signature numbing 'mala' sensation.
🍽️ Serving Suggestions
Serve as a starter alongside a cold, crisp Lager or a dry Riesling to cut through the salt and spice. Pair with a side of steamed bok choy or gai lan with oyster sauce for a complete meal. Provide a small dish of chili oil or fresh lime wedges on the side for guests who want extra zing. Accompany with fluffy jasmine rice to soak up the aromatic garlic and chili bits. This dish is best enjoyed immediately; the crispness fades quickly as it cools.