Salt and Pepper Squid

It’s no surprise that Salt & Pepper Squid is one of the most popular dishes at Chinese restaurants – it’s also one of my favorites! I love how the squid is super crispy and tossed in that addictive salt & pepper seasoning. Best part is that you can adjust this recipe to be as spicy (or not spicy) as you want!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

With a shape knife, cut the squid tube on one side to open like a book. Score the INSIDE of the squid tube in a cross section pattern. This is going to allow the squid to curl up when frying.

Step 2

Marinate squid with 1 tbsp Shaoxing wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper and marinate for 15 minutes.

Step 3

Chop garlic, green onions, and jalapenos and set aside.

Step 4

In a large mixing bowl, combine 1 cup corn starch, 1/3 cup cornmeal, 1 tsp kosher salt, and 1 tsp white pepper and mix to combine.

Step 5

Dredge squid in dry batter ensuring there are no bald spots on the tentacles or tubes.

Step 6

Fry in batches at 385F for 2 minutes or until crispy and golden brown (oil should not drop below 350F). Set on a wire rack to cool and immediately sprinkle with white pepper and salt to taste.

Step 7

To a hot wok, add 1 tbsp neutral oil and fry your garlic for 15 seconds, then add your green onion whites and diced jalapenos. Stir fry for 1 minute then add your squid. Garnish with thinly sliced serranos for extra heat and enjoy!

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