Salt and Pepper Squid
Crispy tender squid tossed with a fragrant mixture of salt, pepper, and aromatics for a delicious Asian-inspired appetizer.
Ingredients
- 1 lb squid (calamari), cleaned and cut
- 1/2 cup cornstarch
- 2 tsp sea salt
- 1 tsp white pepper, ground
- 1 tsp black pepper, freshly ground
- 1/2 tsp Szechuan peppercorns (optional), ground
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 red chili pepper, thinly sliced
- 4 green onions, sliced
- 4 cups vegetable oil (for frying)
- 1 lime, cut into wedges
Instructions
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1
Clean the 1 lb squid (calamari) thoroughly, removing the head, innards, and cartilage. Cut the body into 1/2-inch rings and the tentacles into bite-sized pieces. Pat very dry with paper towels.
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2
In a large bowl, combine the 1/2 cup cornstarch, half of the 2 tsp sea salt, half of the 1 tsp ground white pepper, and half of the 1 tsp freshly ground black pepper. Mix well.
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3
Heat the 4 cups vegetable oil (for frying) in a deep pot or wok to 350°F (175°C).
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4
Toss the squid pieces in the cornstarch mixture, shaking off any excess.
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5
Working in batches, fry the squid for 1-2 minutes, until crispy and golden. Be careful not to overcook, or the squid will become tough.
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6
Remove with a slotted spoon and drain on paper towels.
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7
In a small pan, quickly toast the remaining salt, white pepper, black pepper, and 1/2 tsp ground Szechuan peppercorns (optional) over medium heat for 30 seconds until fragrant.
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8
In a large wok or skillet, heat 1 tablespoon of the frying oil over high heat. Add the 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 2 thinly sliced red chili pepper, and stir-fry for 30 seconds until aromatic.
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9
Add the fried squid to the wok along with the toasted spice mixture and half of the 4 sliced green onions. Toss quickly to coat, about 30 seconds.
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10
Transfer to a serving plate, garnish with the remaining green onions, and serve immediately with 1 cut into wedges lime.