Chilli Salt Squid
Crispy, golden, and bursting with bold flavors, this Chilli Salt Squid recipe is a restaurant-worthy dish you can easily master at home in under 30 minutes. Featuring tender pieces of fresh squid coated in a perfectly seasoned mixture of cornstarch, rice flour, sea salt, and fragrant Chinese five-spice powder, this dish is all about achieving crunch and flavor perfection. Fried to a delicate crisp, the squid is then tossed with aromatic stir-fried garlic, red chilies, and spring onions for a vibrant kick. Served with a squeeze of fresh lime, this irresistible seafood delight is perfect as an appetizer or a light snack. Simple yet sophisticated, this quick and easy recipe will make an impressive addition to your culinary repertoire.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 g fresh squid
- 100 g cornstarch
- 50 g rice flour
- 1 tsp sea salt
- 1 tsp white pepper
- 0.5 tsp Chinese five-spice powder
- 2 pcs fresh red chilies
- 2 stalks spring onions
- 2 cloves garlic
- 500 ml vegetable oil (for frying)
- 1 pc lime
Instructions
Clean the squid by removing the head, entrails, and transparent cartilage. Cut the squid into rings or bite-sized pieces and lightly score the surface in a crisscross pattern to tenderize.
Pat the squid pieces dry with paper towels to remove excess moisture.
In a large mixing bowl, combine the cornstarch, rice flour, sea salt, white pepper, and Chinese five-spice powder. Mix well to create the coating mixture.
Thinly slice the red chilies, spring onions, and garlic, then set them aside for later use.
Heat the vegetable oil in a deep, heavy-bottomed skillet or wok over medium-high heat until it reaches 180°C (350°F). Test by dropping a small bit of the coating mixture into the oil; it should sizzle immediately.
Dredge the squid pieces in the coating mixture, ensuring each piece is evenly coated. Shake off excess flour.
Fry the squid in batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes or until the squid is golden and crispy. Use a slotted spoon to transfer the fried squid to a plate lined with paper towels to drain excess oil.
Once all the squid is cooked, pour out most of the oil, leaving about 1 tablespoon in the pan. Return the pan to medium heat.
Add the garlic and chilies to the pan and stir-fry for 30 seconds until fragrant. Add the spring onions and cook for another 10 seconds.
Toss the fried squid into the pan with the aromatics. Stir-fry briefly to coat the squid in the flavors.
Transfer the squid to a serving platter and garnish with lime wedges. Serve immediately for the best crunch and flavor.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 412 mg | 9% | |
*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.
