📝 About This Recipe
A quintessential classic of Cantonese 'Dai Pai Dong' street food, this dish celebrates the delicate balance of tender seafood and a shattering, crispy crust. The secret lies in the contrast between the numbing heat of toasted Szechuan peppercorns and the aromatic punch of flash-fried aromatics. This recipe delivers a restaurant-quality crunch that remains light and airy, making it the ultimate addictive appetizer for seafood lovers.
🥗 Ingredients
The Squid
- 500 grams Fresh Squid (cleaned, tubes and tentacles separated)
- 1 tablespoon Shaoxing Wine (for marinating)
- 1 large Egg White (lightly whisked)
The Signature Spice Mix
- 1 tablespoon Szechuan Peppercorns (whole)
- 1 tablespoon Sea Salt (fine grain)
- 1 teaspoon White Peppercorns (whole)
- 1/2 teaspoon Sugar (to balance the heat)
The Crispy Coating
- 1/2 cup Cornstarch (also known as cornflour)
- 1/4 cup Rice Flour (for extra crunch)
- 1/2 teaspoon Baking Powder (to lighten the batter)
Aromatics & Frying
- 3 cups Neutral Oil (for deep frying (peanut or vegetable oil))
- 4 cloves Garlic (finely minced)
- 2 pieces Red Bird's Eye Chili (thinly sliced)
- 2 stalks Green Onions (finely chopped)
👨🍳 Instructions
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1
Prepare the squid by slicing the tubes open to lay them flat. Using a sharp knife, lightly score a diamond pattern (criss-cross) on the inner side of the squid, being careful not to cut all the way through. Cut into bite-sized 1.5-inch pieces.
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2
In a medium bowl, toss the squid pieces and tentacles with the Shaoxing wine and whisked egg white. Let this marinate for 15 minutes in the refrigerator to tenderize.
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3
In a dry wok or small skillet over medium-low heat, toast the Szechuan peppercorns and white peppercorns for 2-3 minutes until fragrant and slightly darkened. Do not let them burn.
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4
Transfer the toasted peppercorns to a mortar and pestle or spice grinder. Grind into a fine powder, then mix with the sea salt and sugar. Set aside.
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5
In a large shallow bowl, whisk together the cornstarch, rice flour, and baking powder.
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6
Heat the neutral oil in a wok or deep fryer to 375°F (190°C). Use a thermometer to ensure accuracy; the oil must be very hot to prevent the squid from becoming rubbery.
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7
Drain any excess liquid from the squid. Working in small batches, dredge each piece of squid thoroughly in the flour mixture, shaking off any excess. The coating should be thin and even.
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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 very crisp. Overcooking will make the squid tough.
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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
In a separate clean wok or large skillet, heat 1 tablespoon of oil over high heat. Add the minced garlic, sliced chilies, and green onions. Stir-fry for 30 seconds until the garlic is golden and aromatic.
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11
Immediately return the fried squid to the wok. Sprinkle 1 to 1.5 tablespoons of the prepared spice mix over the squid.
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12
Toss everything together rapidly over high heat for 30 seconds so the aromatics and spice mix adhere to the squid. Serve immediately while piping hot.
💡 Chef's Tips
Pat the squid completely dry with paper towels before marinating to ensure the coating sticks properly. Do not crowd the pan when frying; cooking too many pieces at once drops the oil temperature and results in soggy squid. Scoring the squid (the diamond pattern) isn't just for looks—it allows the squid to curl up and creates more surface area for the spices to cling to. If you can't find Szechuan peppercorns, you can use black peppercorns, though you will lose the signature numbing sensation. Always use a high-smoke point oil like peanut, canola, or grapeseed for the best results.
🍽️ Serving Suggestions
Serve as a vibrant appetizer with chilled lime wedges on the side. Pairs beautifully with a crisp, cold Lager or a dry Riesling to cut through the salt. Serve alongside a simple side of steamed bok choy or a smashed cucumber salad. Provide a small dish of sweet chili sauce or kewpie mayo for those who enjoy a dipping element.