Cantonese Salt and Pepper Squid
Ingredients
- 500g (1.1 lbs) fresh squid tubes and tentacles, cleaned
- 1 tbsp Sichuan peppercorns
- 1 tbsp coarse sea salt
- 1/2 tsp ground white pepper
- 60g (1/2 cup) potato starch or cornstarch
- 1 liter (4 cups) peanut oil or vegetable oil for deep frying
- 2 red bird's eye chilies, thinly sliced
- 3 scallions (spring onions), sliced
- 3 cloves garlic, finely minced
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Instructions
- 1
Pat the squid tubes completely dry with paper towels. Cut open lengthwise, score the inner side in a crosshatch pattern, and slice into 4cm (1.5-inch) bite-sized pieces.
- 2
Toast the Sichuan peppercorns and sea salt in a dry skillet over medium heat for 2-3 minutes until fragrant. Transfer to a mortar or spice grinder and grind into a fine powder, then stir in the white pepper.
- 3
Toss the cut squid pieces thoroughly in the potato starch, ensuring all scored crevices are coated, then shake off any excess starch in a wire strainer.
- 4
Heat the oil in a deep pot or wok to 190°C (375°F). Fry the squid in small batches for 60 to 90 seconds until light golden and crisp. Drain on a wire rack.
- 5
Heat 1 tablespoon of oil in a clean wok over high heat. Add the minced garlic, sliced red chilies, and scallions, stir-frying rapidly for 30 seconds until aromatic.
- 6
Add the fried squid to the wok along with 1 to 2 teaspoons of the prepared salt and pepper mix. Toss vigorously for 10 seconds to coat evenly, and serve immediately.
Notes
Using potato starch instead of flour produces a noticeably lighter and crunchier shell that stays crisp longer. For the best flavor, freshly toast and grind the Sichuan peppercorns rather than using pre-ground spices.
The Story Behind Salt and Pepper Squid
Originating in the vibrant Cantonese seafood institutions of Hong Kong and Guangzhou, salt and pepper squid showcases the mastery of high-heat wok cookery. The dish was designed to emphasize the pristine freshness of local seafood through minimal batter and sharp, aromatic seasoning. As Cantonese chefs established communities around the world, this balanced combination of fiery chili, aromatic pepper, and tender squid became an iconic global staple.
Discover Cantonese Salt and Pepper Squid
Kylie Kwong
Celebrated Cantonese-Australian chef Kylie Kwong has long championed salt and pepper squid as a defining dish of her culinary career. Her approach highlights flash-frying techniques paired with high-quality organic spices to accentuate the sweet, delicate flavor of fresh seafood.