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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands and utensils thoroughly after handling seafood to prevent cross-contamination.
Thaw the frozen squid tentacles and wash them thoroughly in water.
Watch out
The squid tentacles must be thoroughly washed and drained, otherwise remaining water will cause oil splashing.
Add potato starch and coarse salt to rub the squid tentacles to remove surface mucus and impurities, then rinse clean.
Watch out
Scrub with moderate force, and ensure no coarse salt remains after rinsing, otherwise it will affect the saltiness.
Watch your finger placement when using scissors to avoid cuts.
Drain the washed squid tentacles, pat dry completely with kitchen paper, and cut into small pieces using kitchen scissors.
Watch out
Be careful with your hands when cutting with scissors, and ensure uniform sizes for even frying.
Place the cut squid tentacles into a bowl, add 1 tsp fish sauce, 1.5 tsp garlic powder, 0.5 tsp five spice powder, 1 tsp potato starch, 1 tsp oil, 1 tsp Chinese wine, and 0.25 tsp salt. Mix well and marinate for 30 minutes.
Watch out
The seasonings must be thoroughly mixed, otherwise some tentacles will be too salty or tasteless.
Mix 60g of soft flour and 60g of sweet potato starch in a 1:1 ratio in a bowl.
Watch out
The two flours must be thoroughly mixed, uneven ratios will affect the crispiness.
Gradually add the prepared frying powder to the marinated squid tentacles in batches, mixing constantly until the tentacles are well-separated and completely dry on the surface.
Watch out
Add the frying powder gradually, adding all at once will cause clumps and prevent the tentacles from drying, affecting crispiness.
Hot oil splatters easily, slide tentacles in along the edge of the pot, do not drop them directly to prevent burns.
Pour appropriate amount of oil into a pot, heat over low to medium heat, add coated squid tentacles piece by piece into the oil, deep fry each batch for about 4 minutes, then take out and drain.
local_fire_departmentLow to medium heat for about 4 minutesWatch out
Put tentacles in piece by piece, do not dump all at once or they will stick together
do not stir vigorously in the first 1-2 minutes or coating will peel off
Oil temperature is extremely high during double frying and bubbling vigorously, use a long-handled skimmer and guard against oil splashes.
First scoop out impurities from the oil, bring oil to a boil on high heat, then pour the first-fried squid tentacles back into the oil and deep fry for about 30 seconds on high heat before taking out to drain excess oil and increase crispiness.
local_fire_departmentHigh heat for about 30 secondsWatch out
Must use high heat and keep it around 30 seconds during the second fry, otherwise high temperature will quickly burn the coating and cause bitterness.
Plate the double-fried and drained squid tentacles, use a mesh strainer to evenly sprinkle appropriate amount of paprika, salt and pepper, and white pepper, and serve.
Watch out
Seasonings should be sprinkled evenly through a mesh over the hot freshly fried tentacles to release aromas and distribute evenly.
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