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Hong Kong-Style Salt and Pepper Squid Tentacles

Name: Hong Kong-Style Salt and Pepper Squid Tentacles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: squid tentacles; fish sauce; garlic powder; five spice powder; potato starch; Cooking oil; Chinese wine; Salt; soft flour; sweet potato starch; salt and pepper seasoning; paprika powder; white pepper powder; coarse salt

groups3 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 10 minsscheduleTotal: 40 minsoutdoor_grillDeep-friedlocal_fire_departmentMild

Allergens:warningMolluscswarningGlutenwarningSulphites

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

9 Steps Total

Preparation

00:01:04

warningStay safe

Wash hands and utensils thoroughly after handling seafood to prevent cross-contamination.

Thaw the frozen squid tentacles and wash them thoroughly in water

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Watch out

The squid tentacles must be thoroughly washed and drained, otherwise remaining water will cause oil splashing.

Ingredients:squid tentacles (430 g)

Tools:basin

Preparation

00:01:46

Add potato starch and coarse salt to rub the squid tentacles to remove surface mucus and impurities, then rinse clean

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Watch out

Scrub with moderate force, and ensure no coarse salt remains after rinsing, otherwise it will affect the saltiness.

Ingredients:squid tentaclespotato starchcoarse salt

Tools:basin

Preparation

00:02:08

warningStay safe

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

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Watch out

Be careful with hands when cutting with scissors, and ensure uniform sizes for even frying.

Ingredients:squid tentacles

Tools:kitchen scissorscolander

Waiting Time

00:02:39

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

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Watch out

The seasonings must be thoroughly mixed, otherwise some tentacles will be too salty or tasteless.

Ingredients:squid tentacles (430 g)fish sauce (1 tsp)garlic powder (1.5 tsp)five spice powder (0.5 tsp)potato starch (1 tsp)Cooking oil (1 tsp)Chinese wine (1 tsp)Salt (0.25 tsp)

Tools:mixing bowlchopsticks

Preparation

00:03:37

Mix 60g of soft flour and 60g of sweet potato starch in a 1:1 ratio in a bowl

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Watch out

The two flours must be thoroughly mixed, uneven ratios will affect the crispiness.

Ingredients:soft flour (60 g)sweet potato starch (60 g)

Tools:mixing bowl

Active Cooking

00:04:01

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

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Watch out

Add the frying powder gradually, adding all at once will cause clumps and prevent the tentacles from drying, affecting crispiness.

Ingredients:squid tentaclessoft floursweet potato starch

Tools:mixing bowl

Active Cooking

00:04:53

warningStay safe

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 minutes

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Watch 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

Ingredients:squid tentacles

Tools:saucepanMesh Skimmerchopsticks

Active Cooking

00:06:46

warningStay safe

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 seconds

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Watch 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.

Ingredients:squid tentacles

Tools:saucepanMesh Skimmer

Active Cooking

00:07:26

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

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Watch out

Seasonings should be sprinkled evenly through a mesh over the hot freshly fried tentacles to release aromas and distribute evenly.

Ingredients:squid tentaclespaprika powder (1 tsp)salt and pepper seasoning (1 tsp)white pepper powder (1 tsp)

Tools:platemesh strainer