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Crispy Salt and Pepper Squid Cantonese Style

Name: Crispy Salt and Pepper Squid Cantonese Style
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: squid rings; Salt; sugar; white pepper powder; garlic powder; corn starch; Egg; tapioca starch; Cake flour; vegetable oil; chili pepper; Garlic; green onion; pepper and salt

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 2 minsscheduleTotal: 22 minsoutdoor_grillDeep-friedlocal_fire_departmentMild

Allergens:warningMolluscswarningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:05

warningStay safe

Hold slippery seafood steadily when cutting with a knife to avoid slipping and cutting your hand.

Take out the internal organs of 650g fresh squid, remove the bone, peel off the outer skin and wash clean. Separate and cut the squid body, clean the inside, cut into bite-sized pieces along with the tentacles. Finally, use kitchen paper to thoroughly dry the moisture on the surface of the squid.

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Watch out

The squid must be completely dried, otherwise it will splatter oil when frying and the batter won't stick properly.

Ingredients:squid rings (600 g)

Tools:kitchen knifecutting board

Active Cooking

00:01:50

warningStay safe

Wash your hands thoroughly after handling raw seafood to prevent cross-contamination to other ingredients.

Add 0.25 tsp salt, 0.5 tsp sugar, 1 tsp white pepper, and 0.5 tsp garlic powder to the dried squid and mix well. Then add 1 tsp corn starch to lock in moisture, pour in 1/3 of the beaten egg liquid and mix. Next, add 2 tbsp corn starch, 2 tbsp tapioca starch, and 2 tbsp cake flour, mix thoroughly until there is no flowing batter in the bowl. Finally, add 1 tsp vegetable oil, mix again, cover with plastic wrap and let sit to marinate for 20 minutes.

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Watch out

The batter must completely coat the squid surface without any running liquid, otherwise it will shed the coating when frying.

Ingredients:squid ringsSalt (0.25 tsp)sugar (0.5 tsp)white pepper powder (1 tsp)garlic powder (0.5 tsp)corn starch (3 tbsp)Egg (1 piece)tapioca starch (2 tbsp)Cake flour (2 tbsp)vegetable oil (1 tsp)

Tools:mixing bowlchopsticks

Preparation

00:03:15

Chop the chili peppers, mince the garlic, and slice the green onions for later use.

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Watch out

Avoid touching your eyes or face after cutting chili peppers to prevent irritation.

Ingredients:chili pepper (2 piece)Garlic (4 clove)green onion (1 tbsp)

Tools:kitchen knifecutting board

Active Cooking

00:03:23

warningStay safe

Hot oil splatters easily during deep frying; slide ingredients in gently from the edge of the wok rather than dropping them in.

Add 400ml vegetable oil into the wok and heat it up. Put the marinated squid pieces into the oil one by one, fry over medium heat for 1 to 2 minutes until the squid surface turns light golden brown, then remove with a skimmer to drain oil.

local_fire_departmentMedium heat, about 1 to 2 minutes

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Watch out

Put the squid into the oil piece by piece to avoid sticking together.

Ingredients:vegetable oil (400 ml)squid rings

Tools:skimmerwok

Active Cooking

00:04:12

warningStay safe

Use heat-resistant cloth when pouring boiling hot oil into a container to avoid splashing or burning your hands.

Heat up the wok oil again, put the fried squid back in to re-fry for 10 to 20 seconds, remove with the skimmer to drain oil again, and then pour out all the oil from the wok.

local_fire_departmentHigh heat, about 15 seconds

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Watch out

Control the re-frying time to about 15 seconds, otherwise the squid will easily burn and become bitter.

Ingredients:squid rings

Tools:skimmerwok

Active Cooking

00:04:29

While hot, pour the green onions, minced garlic, and chili peppers into the oil-free wok and sauté briefly. Then add the fried squid pieces, stir-fry quickly for about 10 seconds, remove from heat to plate, and sprinkle with a little pepper and salt before serving.

local_fire_departmentHigh heat, about 10 seconds

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Watch out

Stir-fry quickly, otherwise prolonged stirring will cause the crispy crust on the squid to soften and lose texture.

Ingredients:green onionGarlicchili peppersquid ringspepper and salt (1 tsp)

Tools:wooden spatulaserving platewok