Description
This Salt and Pepper Squid recipe delivers perfectly crispy, tender squid coated in a light, flavorful batter seasoned with aromatic garlic, fresh chili, and fragrant basil. Marinated in Shaoxing wine, then deep-fried to golden perfection, it’s an irresistible appetizer or main dish bursting with bold flavors and crunch.
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
Batter and Seasoning
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon sea salt
- ½ teaspoon white pepper
For Frying and 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
- Score and cut the squid: Score the squid tubes with criss-cross patterns by opening the squid flat and making shallow diagonal cuts about ½ cm apart. Then cut the squid into bite-sized pieces to ensure even cooking and crispy texture.
- Marinate the squid: In a bowl, combine the squid pieces with Shaoxing wine, sea salt, and white pepper. Mix well, cover, and refrigerate to marinate for 15 minutes, allowing flavors to penetrate the squid.
- Heat the oil: Heat vegetable oil in a deep pot over high heat until it reaches 180°C (350°F). Use a thermometer or test by adding a small piece of bread or chopstick to ensure the oil is hot enough for proper frying.
- Prepare the coating: In a bowl, mix flour, cornstarch, sea salt, and white pepper. Dredge each piece of marinated squid in the dry mixture, ensuring an even coating, then lightly shake off any excess.
- 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 ensure even cooking and a crispy exterior.
- Add aromatics to the oil: Quickly and gently add the sliced garlic, chili, and fresh basil leaves into the hot oil with the squid. Step back immediately to avoid oil splatter as it will subside after a few seconds.
- Finish frying: Continue frying everything together for another 1 minute until the squid is super crispy and the garlic, chili, and basil are lightly crisped, releasing their aroma into the dish.
- Drain and serve: Remove the squid and aromatics from the oil using a slotted spoon or tongs. Place them on kitchen paper to drain excess oil. Serve immediately with extra white pepper if desired for an added kick.
Notes
- Ensure the squid is patted dry before marinating to avoid excess water diluting the batter.
- Do not overcrowd the frying pot; frying in batches ensures even cooking and crispiness.
- Use fresh herbs and dry the garlic and chili slices thoroughly to prevent oil splattering.
- Serve immediately for the best texture, as the squid can become soggy if left to sit.
- Adjust the chili quantity to your preferred spice level.
