Description
Crispy and tender salt and pepper squid that brings a taste of the beach to your kitchen in no time.
Ingredients
- 10 oz cleaned squid tubes, cut into rings
- Oil for deep-frying
- 1/2 tablespoon oil for stir-frying
- 2 tablespoons chopped scallions
- 1 teaspoon chopped red chilies
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon ground white pepper
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
- 1 egg white
- 1/2 cup water
- 1 pinch salt
Instructions
- Rinse the squid under cold water and pull the tentacles from the head. Remove and discard the cartilage from the tube, then cut into rings.
- Pat the squid very dry before coating in batter.
- Mix all batter ingredients (all-purpose flour, cornstarch, baking soda, egg white, water, and a pinch of salt) until well combined.
- Add the squid to the batter and stir to coat evenly.
- Heat 2 to 3 inches of oil in a wok or frying pan to 350°F (175°C).
- Gently drop the squid into the hot oil, ensuring to loosen them to prevent clumping.
- Deep-fry until golden brown and crispy, about 2-3 minutes.
- Remove the squid with a strainer or slotted spoon and let it drain on paper towels.
- In a skillet, heat 1/2 tablespoon of oil over high heat.
- Add scallions and red chilies, stirring quickly before returning the fried squid to the skillet.
- Add salt and white pepper to taste; stir well to combine.
- Transfer to a plate and serve hot.
Notes
Patting the squid dry is crucial for a superior crunch. Adjust spice levels to personal preference.