Photograph of the finished Salt and pepper squid

China · Mực rang muối tiêu

Salt and pepper squid

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 880 g
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Tapioca starch Tapioca starch 80 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Salt Salt 20 g
  • Photograph of Green finger chillies Green finger chillies 4
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 400 ml
  • Photograph of Five-spice powder Five-spice powder 4 g

Method

  1. 1 Clean the squid, score the inside with dragon scale patterns, then cut into rings and pat dry thoroughly.
  2. 2 Roast salt, pepper, and five-spice powder in a dry pan for 3 minutes, then grind finely.
  3. 3 Mix cornstarch with tapioca starch, roll the squid in the mixture, and gently pat it down so that only a thin layer of starch adheres.
  4. 4 Fry in oil at 200 degrees for exactly 60 seconds; squid fried for more than 90 seconds will become tough like rubber.
  5. 5 Drain the oil, sauté the garlic and green chilies for 30 seconds, then add the squid, sprinkle with roasted salt and pepper and chopped scallions.

With an appliance

  • Air fryer 34 min

    Replace step 4: spray fine oil onto the flour-coated squid, fry in a preheated air fryer at 205 degrees for 5 minutes, flipping at the 3rd minute; step 5 still involves tossing the squid with garlic, chili, salt, and pepper for exactly 30 seconds.

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