Salt and Pepper Squid Recipe

Crisp, golden squid tossed with fried garlic, spring onions and chilli — salt and pepper squid is the irresistible starter every Chinese restaurant does well, and it is easy at home.

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Servings

4 servings

Calories

380

Ingredients

• 500 g squid tubes and tentacles, cleaned
• 80 g cornflour
• 40 g plain flour
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon five-spice powder
• Vegetable oil, for deep frying
• 4 garlic cloves, thinly sliced
• 2 spring onions, sliced
• 1 red chilli, deseeded and sliced
• Lemon wedges, to serve

Instructions

1. Cut the squid tubes open, score lightly in a criss-cross pattern, then cut into bite-size pieces. Pat very dry.
2. Mix the cornflour, flour, salt, white pepper and five-spice in a bowl. Toss the squid in the mixture to coat lightly.
3. Heat 5 cm of oil in a wok or deep pan to 180°C (350°F).
4. Fry the squid in batches for 1 to 2 minutes until golden and crisp. Drain well.
5. Pour off all but a teaspoon of oil, then fry the garlic, spring onions and chilli for 30 seconds until fragrant.
6. Return the squid to the wok, toss quickly with the aromatics, and serve at once with lemon wedges.

Pro tips

• Pat the squid completely dry; wet squid makes the coating slide off and the oil spit.
• Fry in small batches so the oil stays hot and the squid crisps instead of steaming.
• Serve immediately — salt and pepper squid loses its crunch within minutes.

Frequently asked questions