📝 About This Recipe
A quintessential Cantonese classic, this dish achieves the perfect harmony of tender, melt-in-your-mouth squid and a shatteringly crisp, aromatic crust. The secret lies in the 'salt and pepper' seasoning—a toasted blend of Sichuan peppercorns and sea salt that provides a numbing, savory depth. Flash-fried to golden perfection and tossed with punchy aromatics, it is a masterclass in texture and balanced heat.
🥗 Ingredients
The Squid
- 500 grams Fresh Squid (cleaned, tubes and tentacles)
- 1 tablespoon Shaoxing Wine (for marinating)
- 1 large Egg White (lightly whisked)
The Signature Spice Mix
- 1 tablespoon Sichuan Peppercorns (toasted and ground)
- 1 tablespoon Sea Salt (toasted)
- 1 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sugar (to balance the heat)
The Dredge
- 1/2 cup Cornstarch (also known as cornflour)
- 1/4 cup Potato Starch (for extra crunch)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for lightness)
Aromatics and Frying
- 3 cups Vegetable Oil (for deep frying)
- 4 cloves Garlic (finely minced)
- 2 pieces Red Bird's Eye Chili (thinly sliced)
- 2 stalks Spring Onions (finely chopped)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the squid by slicing the tubes open to lay flat. Lightly score the inside of the squid in a diamond pattern (cross-hatch) being careful not to cut all the way through, then cut into 2-inch bite-sized pieces.
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2
Place the squid pieces and tentacles in a bowl with the Shaoxing wine. Massage gently and let sit for 10 minutes to remove any fishy scent.
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3
Make the spice mix: In a dry wok or pan over medium heat, toast the Sichuan peppercorns and sea salt for 2-3 minutes until fragrant and the salt turns slightly off-white. Grind into a fine powder using a mortar and pestle or spice grinder, then mix with white pepper and sugar.
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4
Drain the squid thoroughly and pat extremely dry with paper towels. Excess moisture is the enemy of crispiness.
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5
In a large bowl, whisk the cornstarch, potato starch, and baking powder together. Add 1 tablespoon of your prepared spice mix to the flour and stir.
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6
Add the whisked egg white to the dry squid and toss to coat lightly. This acts as a 'glue' for the starch.
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7
Dredge the squid pieces in the starch mixture, ensuring every crevice of the diamond cuts is covered. Shake off any excess starch.
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8
Heat the vegetable oil in a wok or deep fryer to 190°C (375°F). Frying at a high temperature ensures the squid cooks quickly without becoming rubbery.
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9
Fry the squid in small batches for 60-90 seconds until pale golden and crisp. Do not overcrowd the pan. Drain on a wire rack.
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10
Once all squid is fried, remove most of the oil from the wok, leaving about 1 tablespoon.
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11
On medium-high heat, stir-fry the minced garlic, sliced chilies, and half of the spring onions for 30 seconds until the garlic is golden and aromatic.
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12
Return the fried squid to the wok. Sprinkle over 1-2 teaspoons of the remaining salt and pepper spice mix.
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13
Toss everything rapidly for 30 seconds over high heat so the aromatics and spice mix cling to the squid's crust.
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14
Transfer to a warmed serving plate and garnish with the remaining spring onions and fresh cilantro. Serve immediately.
💡 Chef's Tips
Pat the squid bone-dry before dredging to prevent the coating from becoming soggy or peeling off. Use a combination of cornstarch and potato starch; the potato starch provides a more durable, glass-like crunch. Don't skip toasting the Sichuan peppercorns, as this releases the essential oils and removes the raw bitterness. Fry in small batches to keep the oil temperature high; if the temperature drops, the squid will absorb oil and become greasy. If you don't have a mortar and pestle, use a heavy skillet to crush the toasted peppercorns on a cutting board.
🍽️ Serving Suggestions
Serve as a vibrant appetizer with a side of lemon wedges for a bright, acidic lift. Pair with a cold, crisp Lager or a dry Riesling to cut through the fried richness. Accompany with a simple side of steamed jasmine rice and stir-fried bok choy for a complete meal. Provide a small dish of sweet chili sauce or light soy sauce with chopped chilies for dipping. Serve alongside other 'Dim Sum' style dishes like spring rolls or har gow.