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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold slippery seafood firmly when cutting to prevent the knife from slipping and cutting your fingers.
Thoroughly clean the fresh squid, dry all surface moisture completely with kitchen paper towels, and cut into appropriate pieces.
Watch out
The squid must be thoroughly dried before frying, otherwise trapped water will cause oil to splatter and make the squid soggy.
Never leave hot oil unattended while heating, and keep a safe distance when adding ingredients to prevent splashing.
Pour about 300 ml of cooking oil into the wok and heat it up to 160 degrees Celsius.
local_fire_departmentMedium heat to 160 degreesWatch out
Oil temperature must be kept at 160 degrees
excessive heat will instantly burn and bitter the garlic
Put 1 bowl of minced garlic into the 160-degree hot oil, fry slowly over medium-low heat until golden brown and crispy, then remove and drain.
local_fire_departmentMedium-low heat fryWatch out
Do not rush with high heat after putting garlic in
fry slowly until golden, otherwise it will char on the outside and taste bitter
Wash your hands thoroughly after handling seafood to prevent cross-contamination of bacteria.
Put the dried squid into a bowl, add 0.5 tsp white pepper powder, 0.2 tsp salt, 1 egg yolk, 1 tsp cornstarch, 1 tbsp flour, mix well, and coat with extra dry cornstarch.
Watch out
Mix the egg yolk and flours gently without vigorous rubbing, otherwise the squid will release water and prevent the batter from sticking.
Oil is extremely hot and moisture will cause violent splashing; lower ingredients slowly and stand sideways to avoid burns.
Heat the oil to 180-190 degrees Celsius, put the battered squid pieces into the wok one by one, fry for about 1 minute and remove, then reheat the oil and double-fry until golden brown and crispy.
local_fire_departmentHigh heat deep fryWatch out
Oil temperature must stay above 180 degrees before adding squid, otherwise the coating will peel off and absorb too much oil.
Clean and heat the wok, pour in 1 tsp of cooking oil, add 1 tbsp of minced garlic and 0.5 chopped shallot, and sauté slowly over low heat until fragrant.
local_fire_departmentLow heat sautéWatch out
Must use low heat when sautéing garlic and shallots, otherwise they will easily burn and ruin the dish's taste.
Add the fried squid and previously fried garlic into the wok, toss well, drizzle in 1 tsp of Maggi seasoning sauce to enhance aroma, then add 2 tbsp coriander, 1 tbsp scallion, and 0.25 tsp huaiyan salt, quickly toss evenly and plate.
local_fire_departmentMedium-high heat quick tossWatch out
Toss quickly after adding seasonings and herbs and plate immediately, otherwise prolonged stirring will make the squid soggy and lose its crispiness.
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