Chinese Salt and Pepper Squid

Ingredients

• 1 lb squid tubes (cleaned, opened, and scored on the inside)
• 1 tbsp Shaoxing wine
• salt (for marinade and seasoning, to taste)
• white pepper (for marinade and seasoning, to taste)
• 0.5 cup cornstarch (for dry batter)
• neutral oil (for deep frying)
• 3 garlic (minced)
• 2 green onions (sliced)
• 1 peppers (such as red chili or jalapeño, sliced)

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 (195°C).

5. 5

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

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.

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.

Notes

Scoring the inside of the squid is essential for the texture and the classic 'pineapple' look. Ensure the oil is hot enough (385°F) to get a crispy exterior without overcooking the squid, which can make it rubbery.

Nutrition per serving

• appetizer
• seafood
• fried
• spicy
• quick
• dinner
• calamari