Salt and Pepper Squid

Salt and Pepper Squid

In Chinese ‘Salt and Pepper’ dishes, the Pepper is generally, Sichuan Pepper, or Chili Pepper, or both, rather than the more common Black Pepper, but here, all three are used to season strips of fresh Squid, that are then deep-fried to crispy goodness.

The Method

Coating Squid Pieces with Egg White and Seasonings.
Coating Squid Pieces with Egg White and Seasonings.

First, blend the squid with the egg white, along with the garlic salt, Sichuan pepper, the rice wine and 1 tbsp. of the cornstarch. Allow this to marinate in the fridge for at least an hour.

A Seasoned Cornstarch Mix for Coating Food for Deep-frying
A Seasoned Cornstarch Mix for Coating Food for Deep-frying

Now, blend the remaining cornstarch in a deep bowl with the black pepper and the chili pepper and set aside.

Squid Coated and Ready for Deep-frying
Squid Coated and Ready for Deep-frying

When you are ready to cook, heat deep-fry oil in a suitable pot over moderately high heat and then remove the squid from the marinade, allowing as much of the liquid component to drain away. Then, toss the squid pieces, a few at a time, with the cornstarch mixture and shake the remaining powder away.

When the oil comes up to high heat, deep-fry the squid pieces in several batches for thirty seconds to a minute per batch, using a pair of chopsticks to separate the pieces. Once done, scoop the pieces from the oil and drain on a piece of kitchen paper. Plate and serve along with an appropriate dipping sauce (soy sauce with lemon juice, or Sriracha, for example).

Your Recipe Card:

Salt and Pepper Squid

This Salt and Pepper Squid recipe uses Sichuan Pepper, Chili Pepper, and Black Pepper along with Salt for a delicious, deep-fried appetizer.
Course: Appetizer
Cuisine: Chinese
Keyword: Black Pepper, Chili, Chinese Salted Black Beans, Egg, Sichuan Pepper, Squid
Author: John Thompson

Ingredients

  • 1 cup Squid sliced into strips;
  • 1 Egg White;
  • 1/3 cup Cornstarch;
  • 1 tsp. Black Pepper;
  • ½ tsp. ground Sichuan Pepper;
  • 1 tsp. crushed Chili Pepper;
  • 1 tbsp. Rice Wine;
  • ½ tsp. Garlic Salt or plain salt.

Instructions

  • Blend the squid with the egg white, garlic salt, Sichuan Pepper, Rice Wine and 1 tbsp. of the cornstarch. Allow this to marinate in the fridge for at least an hour.
  • Blend the remaining cornstarch in a deep bowl with the black pepper and the chili pepper.
  • When ready to cook, remove the Squid from the egg mixture, shake off excess liquid, and coat the pieces using the seasoned cornstarch.
  • Heat deep-fry oil to a high heat and deep-fry the squid pieces until golden.
  • Drain on kitchen paper and serve hot with a dipping sauce of choice.

Comments, questions or suggestions most welcome!