Salt and Pepper Squid

Introduction

Crispy, golden and packed with heat — this salt and pepper squid recipe delivers that irresistible crunch you love from your favourite Chinese restaurant. I reveal my simple “secret weapon” to achieve perfect texture every time.

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Ingredients

Serves: 2–3 people

• 300g squid (cleaned and sliced into rings or strips)
• 200–300g cornflour (cornstarch)
• 2 hot chilli peppers (finely sliced)
• 5 cloves garlic (finely chopped)
• ½ white onion (sliced)
• 1 egg
• 1 tsp sesame oil
• 1½ tsp salt
• ½ tsp white pepper
• 1 litre vegetable oil (or enough for deep frying)
  

Method

Step 1: Prepare the Squid

1. Clean the squid thoroughly and pat dry with kitchen paper.
2. Slice into even rings or strips.
3. Crack one egg into a bowl, add sesame oil, and whisk.
4. Toss the squid in the egg mixture to coat lightly.
   

Step 2: The Secret Crispiness Method

1. Dredge the squid generously in cornflour — the key is to really press it in so it sticks.
2. For extra crispiness, rest the coated squid for a few minutes before frying.
3. Meanwhile, heat your oil to around 180°C (medium-high).

Step 3: Deep Fry

1. Fry the squid in batches — don’t overcrowd the pan.
2. Cook for 2–3 minutes until lightly golden and crispy.
3. Drain on paper towels.

Step 4: Aromatic Stir-Fry

1. In a clean wok or pan, add a splash of oil.
2. Sauté chopped garlic, onion, and chillies until fragrant.
3. Add the fried squid and toss together briefly.
4. Season with salt and white pepper.

Serving Suggestion

Serve hot with lime wedges and extra chillies for heat, or enjoy as part of a sharing platter with other Chow With Lau favourites.

Chef’s Tip

The key to perfect crispiness? Light coating, cornflour instead of plain flour, and letting the squid rest before frying.

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