Chinese Crisp Fried Salt and Pepper Squid
Crispy, golden, and irresistibly seasoned, this Chinese Crisp Fried Salt and Pepper Squid is the ultimate crowd-pleaser for seafood lovers. Tender squid rings are marinated in rice wine and egg white for extra flavor, then dusted with a fragrant blend of cornstarch, all-purpose flour, sea salt, two types of pepper, and a hint of Chinese five-spice powder. Flash-fried to perfection, the squid boasts a delicate crunch that pairs beautifully with the bold flavors of garlic, chili, and scallions tossed in at the end. Quick and easy to prepare in just 30 minutes, this restaurant-worthy dish is served with lime wedges for a vibrant citrus kick. Perfect as an appetizer, party snack, or part of a full Chinese banquet, this salt and pepper squid recipe will leave your guests craving more.
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Recipe Information
Ingredients
- 500 grams squid (cleaned and cut into rings)
- 100 grams cornstarch
- 50 grams all-purpose flour
- 1 teaspoon sea salt
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon Chinese five-spice powder
- 1 tablespoon rice wine (or dry sherry)
- 1 large egg white
- 500 ml vegetable oil (for frying)
- 1 medium red chili (finely sliced)
- 2 cloves garlic (minced)
- 2 stalks scallions (chopped)
- 2 pieces lime wedges (for serving)
Instructions
Thoroughly clean the squid and cut it into uniform rings. Pat dry with paper towels.
In a mixing bowl, combine the rice wine and egg white. Add the squid rings and toss to coat evenly. Let the squid marinate for 10 minutes while you prepare the seasoning and flour mixture.
In a shallow dish, mix together the cornstarch, all-purpose flour, sea salt, white pepper, black pepper, and Chinese five-spice powder.
Heat the vegetable oil in a deep skillet or wok over medium-high heat until it reaches 180°C (350°F). If you do not have a thermometer, you can test the oil with a small piece of bread—it should sizzle and turn golden within a few seconds.
Dredge the marinated squid rings in the flour mixture, ensuring they are well coated. Shake off excess flour.
Carefully lower the coated squid rings into the hot oil in batches, being careful not to overcrowd the pan. Fry for 2–3 minutes until crispy and golden. Remove with a slotted spoon and drain on paper towels.
Once all the squid is fried, heat a small amount of oil in a clean wok over medium heat. Add the minced garlic and sliced red chili, and stir-fry for about 30 seconds until fragrant.
Add the crispy squid back to the wok and toss quickly to coat in the aromatic garlic and chili mixture. Add the chopped scallions and toss once more.
Serve the salt and pepper squid immediately with lime wedges on the side for squeezing over.
Nutrition Facts
Calories |
5448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.0 g | 653% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3927 mg | 171% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1793 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.
