Salt and Pepper Squid椒鹽魷魚
A classic Hong Kong pub snack featuring tender squid rings coated in a light, crispy batter and tossed with salt, white pepper, and chili. The contrast between the crunchy exterior and tender squid interior makes this an irresistible appetizer or side dish.
01Ingredients
- 500g Fresh squid
- 100g All-purpose flour
- 20g Cornstarch
- 1tsp Salt
- 0.5tsp White pepper powder
- 0.5tsp Chili powder
- 1tsp Sichuan peppercorn powder
- 150ml Water
- 1 liter Vegetable oil for frying
- 2 clove Garlic
- 1 whole Red chili
- 1 whole Lime
Nutrition (per serving)486kcal
- Protein32.5g
- Carbs18.2g
- Fat31.8g
Fiber 0.8 gSodium 1158 mg
02Steps
- Clean the squid by removing the head and internal organs. Rinse thoroughly under cold water.
- Cut the squid body into rings approximately 5mm thick. Pat dry with paper towels.
- In a bowl, combine flour, cornstarch, salt, white pepper powder, chili powder, and Sichuan peppercorn powder.
- Gradually add water to the flour mixture, stirring until a smooth batter forms with no lumps.
- Heat oil in a deep pan or wok to 180°C (350°F) for frying.
- Dip squid rings into the batter, coating evenly on all sides.
- Carefully place battered squid into the hot oil in small batches, avoiding overcrowding.
- Fry for 2-3 minutes until the squid is golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Mince garlic and slice red chili finely.
- Transfer fried squid to a serving plate and sprinkle with minced garlic and sliced chili.
- Serve immediately with lime wedges on the side for squeezing.
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