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Recipe details are AI-generated from the video and may contain errors — for reference only.
Put the frozen squid carving into tap water to defrost. After defrosting, rinse thoroughly with clean water, pick up and use kitchen paper to completely dry the surface moisture.
Watch out
Vegetables or seafood must be thoroughly drained before cooking, otherwise wet surfaces will cause oil splattering and prevent starch from coating properly.
Set the airfryer to 200°C and preheat for 3 minutes.
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The airfryer must be preheated long enough, otherwise the temperature will be insufficient when food is added, preventing the surface from crisping quickly.
Sprinkle a little white pepper on the dried squid, add 1 tsp of tapioca starch, and mix well so each piece is coated with a thin layer of starch.
Watch out
Starch must be coated thinly and evenly without lumps, otherwise white powdery spots will remain after airfrying.
Line the airfryer with perforated airfryer paper, put in the starch-coated squid, spray a little oil on the surface, and airfry at 200°C for 8 minutes.
local_fire_department200°C for 8 minutesWatch out
Arrange the squid in a single layer without overlapping, otherwise overlapping pieces will remain uncooked in the center and won't crisp evenly.
When using a Chinese cleaver to chop small ingredients, curl your fingers into a claw shape to hold the food securely and avoid cutting your fingers.
Wash lemon leaves, coriander, and red chilies, then chop them finely with a cleaver for later use.
Watch out
Do not touch your eyes directly after chopping chilies, and wash your hands thoroughly afterward, otherwise residual capsaicin will irritate skin and eyes.
The airfryer basket and freshly removed squid are extremely hot; use tongs or heat-resistant gloves to avoid severe burns.
Take out the squid after 8 minutes of airfrying, put it in a glass bowl, mix in 1 tsp of lemongrass salt and pepper powder, and add a small amount of chopped chili, coriander, and lemon leaves, mixing well.
Watch out
Add seasoning powder gradually and mix thoroughly, otherwise uneven spots will be too salty and overpower the lemongrass aroma.
Put the seasoned squid back into the airfryer, airfry at 200°C for 3 minutes, adding the remaining chopped chili, coriander, and lemon leaves during the process for extra aroma.
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Do not add all chopped aromatics at once
adding them in batches maintains freshness and prevents burning at high heat
If not dry enough, set to 200°C and airfry for another 3 minutes until the squid surface is completely dry, golden brown, and fragrant with salt and pepper aroma.
local_fire_department200°C for 3 minutesWatch out
Closely monitor color changes in the final stage to prevent excessive moisture loss that makes the squid dry and chewy like rubber.
Use chopsticks to transfer the airfried lemongrass salt and pepper squid onto a black elongated plate, garnish with reserved mint leaves, and serve with Worcestershire sauce if desired.
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