📝 About This Recipe
A staple of Cantonese 'Dai Pai Dong' street stalls, this dish is a masterclass in contrasting textures: shattering crispness on the outside and buttery tenderness within. The secret lies in the aromatic toasted spice mix, combining the citrusy hum of Szechuan peppercorns with the savory punch of sea salt. It’s an addictive, high-heat marvel that perfectly balances heat, salt, and spice.
🥗 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 (toasted and ground)
- 1 tablespoon Flaky Sea Salt (toasted)
- 1 teaspoon White Peppercorns (finely ground)
- 1/2 teaspoon Caster 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 Vegetable Oil (for deep frying)
- 4 cloves Garlic (finely minced)
- 2-3 pieces Red Bird's Eye Chilies (thinly sliced)
- 2 stalks Spring Onions (white and green parts, sliced)
- 1/4 cup Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the spice mix by placing Szechuan peppercorns and sea salt in a dry wok or pan over medium-low heat. Toast for 2-3 minutes until fragrant and the salt turns slightly off-white.
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2
Transfer the toasted spices to a mortar and pestle or spice grinder. Grind into a semi-fine powder, then stir in the white pepper and sugar. Set aside.
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3
Prepare the squid by slicing the tubes open to lie flat. Lightly score the inside of the squid in a diamond pattern (cross-hatch), being careful not to cut all the way through. Cut into 2-inch bite-sized triangles.
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4
In a medium bowl, toss the squid pieces and tentacles with the Shaoxing wine. Let marinate for 10 minutes, then drain any excess liquid and pat the squid very dry with paper towels.
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5
In a large bowl, whisk together the cornstarch, rice flour, and baking powder. Add 1 tablespoon of your prepared spice mix to the flour mixture.
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6
Coat the dried squid in the whisked egg white, then dredge each piece thoroughly in the flour mixture, shaking off any excess. Ensure the scored grooves are well-coated.
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7
Heat the vegetable oil in a wok or deep fryer to 180°C (350°F). You can test the heat by dropping a piece of batter in; it should sizzle and float immediately.
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8
Fry the squid in small batches for 1-2 minutes until pale golden and crisp. Do not overcrowd the pan, as this will drop the oil temperature and lead to soggy squid.
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9
Remove the squid with a slotted spoon and drain on a wire rack or paper towels. Let the oil return to temperature between batches.
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10
In a separate clean wok or skillet, add 1 tablespoon of oil over high heat. Toss in the minced garlic, sliced chilies, and spring onions. Stir-fry for 30 seconds until the garlic is golden and fragrant.
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11
Quickly return all the fried squid to the wok. Sprinkle 1-2 teaspoons of the remaining salt and pepper spice mix over the squid.
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12
Toss everything together rapidly for 30 seconds over high heat so the aromatics and spices cling to the squid. Transfer immediately to a serving platter.
💡 Chef's Tips
Always pat the squid completely dry before coating; moisture is the enemy of a crispy crust. Do not overcook the squid; 90 seconds to 2 minutes is usually enough to keep it tender rather than rubbery. Using a mix of rice flour and cornstarch provides a superior, long-lasting crunch compared to just wheat flour. Toast your spices fresh—the difference in aroma between pre-ground and freshly toasted Szechuan pepper is immense. If you prefer less heat, remove the seeds from the bird's eye chilies before slicing.
🍽️ Serving Suggestions
Serve with a side of Kewpie mayo mixed with a squeeze of lime for a creamy contrast. Pair with a crisp, cold Lager or a dry Riesling to cut through the salt and spice. Accompany with a simple cucumber and sesame salad to refresh the palate. Provide extra lemon or lime wedges on the side for a bright, acidic finish. Serve as part of a multi-course dim sum spread or as a standalone appetizer.