Description
This Crispy Salt and Pepper Squid recipe offers a delightful and easy gourmet experience, perfect for crispy, golden fried squid rings coated in a light batter and tossed with aromatic scallions and spicy red chilies. Quick to prepare and bursting with savory flavors, it’s ideal for a special dinner or entertaining guests.
Ingredients
Scale
Squid and Batter
- 500 grams cleaned squid tubes, cut into rings
- 1 cup all-purpose flour (can use gluten-free flour)
- 1/2 cup corn starch
- 1 teaspoon baking soda
- 1 large egg white (optional for vegan version)
- 1/2 cup water (adjust for batter consistency)
- 1 pinch salt
For Frying and Stir-frying
- 2 cups oil (high smoke point oil for frying)
- 2 tablespoons oil (for stir-frying)
- 2 tablespoons chopped scallions (can use green onions)
- 1 tablespoon chopped red chilies (adjust for heat preference)
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon ground white pepper (or black pepper)
Instructions
- Preparation: Rinse the squid rings thoroughly under cold water, then gently pat them dry using paper towels to remove excess moisture, which ensures a crispy outcome.
- Make the Batter: In a mixing bowl, combine the all-purpose flour, corn starch, baking soda, egg white (if using), water, and a pinch of salt. Whisk the ingredients together until a smooth batter forms with no lumps.
- Batter the Squid: Dip the cleaned squid rings into the batter, making sure each ring is fully coated evenly for maximum crispiness.
- Heat the Oil: Pour 2 cups of high smoke point oil into a wok or deep frying pan and heat it to 350°F (175°C), the ideal temperature for deep frying to achieve a golden crust.
- Deep-fry the Squid: Carefully add squid rings in small batches to avoid overcrowding. Fry each batch for 2 to 3 minutes or until the squid turns golden brown and crispy.
- Drain the Squid: Remove the fried squid with a slotted spoon and place on paper towels to drain off excess oil, maintaining crunchiness.
- Prepare Aromatics: In a separate skillet, heat 2 tablespoons of oil over medium heat, then stir-fry the chopped scallions and red chilies until they become fragrant, releasing their flavors.
- Combine and Season: Add the fried squid to the skillet with the scallions and chilies. Sprinkle with salt and ground white pepper to taste, then toss everything together well to blend the flavors thoroughly.
- Serve: Transfer the crispy salt and pepper squid to a serving plate. Enjoy immediately for the best texture and flavor.
Notes
- The egg white in the batter is optional and can be omitted for a vegan version; adding it helps create a lighter, crispier coating.
- Adjust the amount of red chilies based on your preferred spice level.
- Use a thermometer to maintain consistent oil temperature during frying for perfect results.
- Drain the cooked squid well to avoid sogginess.
- Serve immediately to enjoy maximum crunchiness.
