Chilli Salt and Pepper Seafood
Experience a burst of bold flavors with this irresistible Chilli Salt and Pepper Seafood recipe, a perfect blend of crispy textures and fiery spices. Featuring succulent prawns and tender squid, coated in a seasoned flour mixture and flash-fried to golden perfection, this dish delivers a delightful crunch with every bite. Tossed in a fragrant medley of garlic, red and green chilies, and chili flakes, the seafood is infused with layers of spice and heat, balanced by a hint of savory spring onions. Ready in just 35 minutes, this quick and easy seafood recipe is ideal for impressing guests or spicing up weeknight dinners. Serve it hot and enjoy a restaurant-quality dish at home that's sure to tantalize your taste buds!
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Recipe Information
Ingredients
- 250 grams Prawns (peeled and deveined)
- 250 grams Squid (cleaned and cut into rings)
- 100 grams Cornstarch
- 50 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon White pepper
- 1 teaspoon Chili flakes
- 3 cloves Garlic (finely chopped)
- 1 medium Red chili (finely sliced)
- 1 medium Green chili (finely sliced)
- 2 stalks Spring onions (sliced finely)
- 500 milliliters Vegetable oil (for frying)
Instructions
Pat dry the prawns and squid using paper towels to remove any excess moisture.
In a large mixing bowl, combine the cornstarch, all-purpose flour, salt, black pepper, and white pepper.
Dredge the prawns and squid in the flour mixture until well-coated, shaking off any excess.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 180°C (350°F).
Fry the prawns in batches for 2-3 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Repeat the frying process with the squid rings, frying in batches for 1-2 minutes. Remove and drain on paper towels.
Carefully pour out the frying oil from the pan, leaving about 2 tablespoons of oil in the wok.
On medium heat, sauté the garlic for 30 seconds until aromatic.
Add the sliced red and green chilies and chili flakes to the wok, cooking for another 30 seconds.
Return the fried prawns and squid to the wok, tossing everything together to coat evenly with the garlic and chilies.
Sprinkle the chopped spring onions over the seafood and toss lightly.
Serve immediately on a warm platter and enjoy your crispy, spicy chili salt and pepper seafood!
Nutrition Facts
Calories |
5412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 506.0 g | 649% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 214 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
