Deep-fried Squid with Spicy Salt椒鹽鮮魷
Crispy deep-fried squid rings tossed with a fragrant mix of spicy salt, garlic, and chili. A popular Cantonese appetizer or snack.
01Ingredients
- 500g fresh squid, cleaned and cut into rings
- 50g cornstarch
- 50g all-purpose flour
- 1 tsp salt (for seasoning squid)
- 0.5 tsp white pepper (for seasoning squid)
- 500ml cooking oil (for deep frying)
- 4 cloves garlic, minced
- 1 red chili, deseeded and minced (optional)
- 2 stalks scallions, chopped
- 1 tsp salt (for spicy salt mix)
- 0.5 tsp white pepper (for spicy salt mix)
- 0.25 tsp five-spice powder (for spicy salt mix)
- 0.25 tsp sugar (for spicy salt mix)
Nutrition (per serving)385kcal
- Protein22.5g
- Carbs18.2g
- Fat25.8g
Fiber 0.6 gSodium 812 mg
02Steps
- In a bowl, season the squid with salt and white pepper. In a separate shallow dish, combine the cornstarch and all-purpose flour. Dredge the squid rings in the flour mixture, ensuring they are evenly coated.
- In a small bowl, combine the salt, white pepper, five-spice powder, and sugar for the spicy salt mix. Stir well and set aside.
- Heat cooking oil in a large wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F). Carefully deep-fry the coated squid in batches for about 2-3 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- Pour out most of the cooking oil, leaving about 1 tablespoon in the wok. Sauté the minced garlic and minced red chili (if using) over medium heat until fragrant.
- Add the deep-fried squid back into the wok. Sprinkle the spicy salt mix and chopped scallions over the squid. Toss quickly to combine everything evenly. Serve immediately.
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