📝 About This Recipe
A cornerstone of Cantonese 'Dai Pai Dong' (open-air stall) dining, this dish is a masterclass in the 'Wok Hei' tradition, balancing delicate textures with bold aromatics. Tender squid is scored to create beautiful curls, then flash-fried in a feather-light coating before being tossed with toasted Sichuan peppercorns, sea salt, and a vibrant medley of chilies and garlic. It is an addictive, savory experience that perfectly captures the essence of Southern Chinese coastal cuisine.
🥗 Ingredients
The Squid
- 500 grams Fresh Squid Tubes (cleaned, skin removed, and patted very dry)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1 teaspoon Ginger Juice (grated ginger squeezed for liquid)
The Signature Spice Mix
- 1 tablespoon Sichuan Peppercorns (toasted and finely ground)
- 1 tablespoon Sea Salt (toasted until slightly grey/tan)
- 1/2 teaspoon White Pepper Powder (finely ground)
- 1/4 teaspoon Caster Sugar (to balance the heat)
The Coating
- 1/2 cup Cornstarch (provides the crunch)
- 1/4 cup Rice Flour (adds a lighter, crispier texture)
- 1 piece Egg White (lightly whisked to help flour adhere)
Aromatics and Garnish
- 4 cloves Garlic (minced finely)
- 2 pieces Red Bird's Eye Chili (thinly sliced into rounds)
- 2 stalks Green Onions (finely chopped)
- 3 cups Vegetable Oil (for deep frying)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the spice mix by dry-toasting the Sichuan peppercorns and sea salt in a pan over medium heat for 2-3 minutes until fragrant. Grind them into a fine powder using a mortar and pestle, then mix with white pepper and sugar.
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2
Slice the squid tubes open so they lie flat. Using a sharp knife, score the inside of the squid in a diamond pattern, being careful not to cut all the way through.
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3
Cut the scored squid into bite-sized pieces, approximately 2-inch squares. Pat them thoroughly dry with paper towels; moisture is the enemy of crispiness.
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4
In a bowl, toss the squid with the Shaoxing wine and ginger juice. Let it marinate for 10 minutes, then drain any excess liquid.
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5
Whisk the egg white until frothy and mix it into the squid to coat each piece lightly.
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6
In a large shallow dish, combine the cornstarch and rice flour. Dredge the squid pieces in the flour mixture, shaking off any excess.
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7
Heat the vegetable oil in a wok or deep fryer to 375°F (190°C). You can test the heat by dipping a wooden chopstick in; it should bubble vigorously.
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8
Fry the squid in small batches for 60-90 seconds until they curl up and turn a pale golden color. Do not overcook, or they will become rubbery.
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9
Remove the squid with a slotted spoon 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 high heat, add the minced garlic, chilies, and green onions. Stir-fry for 30 seconds until the aroma fills the kitchen.
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11
Return the fried squid to the wok. Sprinkle 1 to 2 teaspoons of the prepared salt and pepper spice mix over the squid.
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12
Toss everything rapidly for 30 seconds over high heat to ensure the aromatics and spices are evenly distributed.
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13
Transfer immediately to a warmed serving platter and garnish with fresh cilantro and extra chili slices if desired.
💡 Chef's Tips
Always pat the squid completely dry before coating to ensure the batter stays crispy and doesn't steam. Toasting your own peppercorns and salt is the secret to that authentic, smoky Cantonese flavor—pre-ground pepper just won't cut it. Don't crowd the wok during frying; if the oil temperature drops, the squid will absorb oil and become greasy. If you can't find Sichuan peppercorns, a mix of black peppercorns and a pinch of lemon zest can provide a different but pleasant citrusy heat. Use a wire rack instead of paper towels for draining to prevent the bottom of the squid from getting soggy.
🍽️ Serving Suggestions
Serve as an appetizer alongside a chilled Tsingtao beer or a crisp Riesling. Pair with a side of stir-fried Bok Choy or Gai Lan to add a fresh, crunchy vegetable component. Provide a small dish of light soy sauce with sliced chilies for those who enjoy extra dipping depth. Serve as part of a traditional Cantonese multi-course meal with Steamed Sea Bass and Yangchow Fried Rice.