Description
This Salt and Pepper Squid recipe features crispy, golden fried squid seasoned with fragrant garlic, fresh chili, and basil, marinated to perfection with shaoxing wine and spices. Perfect as a flavorful appetizer or snack, it combines a crunchy texture with a burst of aromatic flavors for an irresistible dish.
Ingredients
Scale
Squid and Marinade
- 2 large squid (or calamari), about 450g/1lb, cleaned
- 1 tablespoon shaoxing wine
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
Coating
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon sea salt
- ½ teaspoon white pepper
For Frying & Aromatics
- 1 litre vegetable oil (sunflower or canola) for deep frying
- 3 cloves garlic, thinly sliced and patted dry
- 1 fresh chili, deseeded, thinly sliced, patted dry
- Handful fresh basil leaves, patted dry
Instructions
- Prepare the squid: Score the squid tubes by opening them flat and making shallow diagonal criss-cross cuts about ½ cm apart. Then cut the squid into bite-sized pieces suitable for frying.
- Marinate the squid: Combine the squid pieces with shaoxing wine, ¼ teaspoon sea salt, and ¼ teaspoon white pepper in a bowl. Mix well, cover, and refrigerate for 15 minutes to allow flavors to develop.
- Preheat the frying oil: Heat vegetable oil in a deep pot over high heat until it reaches 180°C (350°F). Confirm the temperature with a thermometer or test by adding a small piece of bread or a chopstick to check for sizzling.
- Prepare the coating: In a bowl, mix together all-purpose flour, cornstarch, ½ teaspoon sea salt, and ½ teaspoon white pepper. Dredge each marinated squid piece thoroughly in the dry mixture, shaking off any excess coating.
- Fry the squid: Carefully add the coated squid pieces into the hot oil in batches to avoid overcrowding. Fry on high heat for about 2 minutes, turning halfway through to cook evenly until golden and crisp.
- Add aromatics: Quickly add the thinly sliced garlic, chili, and fresh basil leaves into the hot oil alongside the squid. Step back immediately to avoid oil splatters; the spitting will calm down within seconds.
- Finish frying: Continue frying the squid and aromatics together for an additional 1 minute until the squid is super crispy and the aromatics are lightly crisped and fragrant.
- Drain and serve: Use a slotted spoon or tongs to remove the squid, basil, garlic, and chili crisps from the oil. Place them on kitchen paper to drain excess oil. Serve immediately, optionally sprinkling extra white pepper for added flavor.
Notes
- Ensure the squid is properly patted dry before marinating to achieve a crispier coating.
- Maintain the oil temperature at around 180°C; too hot oil could burn the coating, while too cool oil results in soggy squid.
- Use fresh basil and dry the aromatics well to minimize oil splatter during frying.
- Avoid overcrowding the pan to ensure even frying and crispy texture.
- This dish is best consumed immediately for optimal crispiness.
