Description
Salt and pepper squid offers a delightful journey through crispy, tender seafood with dynamic Asian-inspired flavors. Zesty seasoning and perfect golden-brown coating create an irresistible appetizer that invites you to savor each delectable bite.
Ingredients
Scale
Main Protein:
- 10 ounces (300 grams) cleaned squid tubes, cut into rings
Frying Batter:
- ½ cup all-purpose flour
- ½ cup corn starch
- ½ teaspoon baking soda
- 1 egg white
- ½ cup water
- 1 pinch salt
Seasonings and Garnish:
- ½ tablespoon oil for stir-frying
- 2 tablespoons chopped scallions
- 1 teaspoon chopped red chilies
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- Oil for deep frying
Instructions
- Meticulously cleanse the squid under cool running water, then thoroughly blot dry using absorbent kitchen towels to remove excess moisture.
- Prepare the delicate batter by whisking together dry and liquid components until achieving a smooth, lump-free consistency. Gently submerge the squid pieces, ensuring each is evenly coated with the batter.
- Preheat vegetable oil in a deep, heavy-bottomed vessel to precisely 350°F, creating a shimmering surface that indicates optimal frying temperature. Carefully lower the battered squid into the hot oil, immediately separating pieces with a wire mesh spider to prevent clustering.
- Fry the squid until they transform into a golden, crisp exterior, typically requiring 2-3 minutes. Watch vigilantly to avoid overcooking, which can result in rubbery texture. Transfer the beautifully crisped morsels onto a paper towel-lined platter to drain excess oil.
- In a searing hot skillet, quickly sauté vibrant scallions and fiery red chilies, releasing their aromatic essence. Reintroduce the crispy squid to the skillet, seasoning generously with sea salt and freshly ground white pepper, tossing swiftly to distribute flavors evenly.
- Plate immediately while piping hot, serving as a tantalizing appetizer or zesty main course that promises a perfect balance of crunch and delicate seafood flavor.
Notes
- Maintaining high oil temperature prevents soggy squid and ensures a crispy golden exterior.
- Patting squid completely dry before battering helps create an extra crunchy coating that locks in moisture.
- Avoiding overcrowding the frying pan allows each piece to cook evenly and develop a perfect crisp texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 0 mg