"Crispy Salt and Pepper Squid is one of the most popular Chinese take-out dishes, but it takes time to get to your house. It's easy to make and home and delivers hot, crispy salt and pepper squid to your table within minutes."
Crispy Salt and Pepper Squid
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Prep time 15mins
Cook time 5mins
Serves or Makes: 2 appetizer servings
Recipe Card
ingredients
- 1 pound squid tentacles and rings, thawed and rinsed
- 2 egg whites, beaten
- 1 cup cornstarch, chilled
- 1/4 cup flour, chilled for one hour
- 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp ground Szechuan pepper
- soy sauce for dipping
- 6 cups canola oil for frying
Method
Step 1
Heat the canola oil in a heavy stockpot or deep-fryer to 350. You want enough oil to be about 3-4" deep in the stockpot or fryer.
Step 2
Dip some of the squid in the beaten egg whites and toss to coat. Then dredge the squid in the dry flour mixture. Add some of the squid to the hot oil and deep-fry, about 1-2 minutes until the squid curls and the oil stops bubbling. (Add just some of the squid at a time). Shake the squid or use chopsticks to keep it moving in the oil.
Step 3
Drain the squid on a cookie rack over a baking sheet for about 30 seconds, then serve hot with dipping sauce on the side.