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Squid Coated and Ready for Deep-frying
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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.