Chinese Salt and Pepper Squid

Steps

1. 1

   Start by opening your squid tubes and laying them flat. Score the inside of the squid in a crosshatch pattern, which will give it a signature curled shape when frying. Cut into bite-sized pieces.

2. 2

   In a bowl, marinate the squid pieces with Shaoxing wine, salt, and white pepper.

3. 3

   Prepare your dry batter (typically cornstarch or a starch-based mix). Dredge your marinated squid in the batter, ensuring there are no bald spots and each piece is fully coated.

4. 4

   Heat oil in a wok or deep fryer to 385°F (200 °C) (195°C (375 °F)).

5. 5

   Fry the squid for 2 minutes or until golden brown and crispy.

   Start 2-minute timer
6. 6

   Drain the squid and immediately season the hot calamari with additional white pepper and salt to taste.

7. 7

   In a separate pan or a clean wok with a little oil, fry the minced garlic for 15 seconds until fragrant.

   Start 15-second timer
8. 8

   Add the sliced green onions and peppers to the garlic and fry for another minute.

9. 9

   Add the fried calamari back into the pan and toss to combine all ingredients thoroughly.