Salt and pepper, these most basic ingredients in the kitchen perform wonders for Chinese deep-fried dishes, such as this Salt and Pepper Squid. This popular dish can be made at home without much hassle, especially with the pre-cleaned squid tubes that you can find at the seafood sections of many supermarkets. My recipe calls for a two-step process that promises restaurant-style Salt and Pepper Squid. First, deep-fry the squid with a light and crispy frying batter, and then lightly toss the fried squid in a wok with chopped green onion, red chili, salt, and pepper. The end result is a serving of Salt and Pepper Squid that tastes like it’s straight from a Chinese restaurant kitchen!
Serves 4 as an appetizer
- 10 oz (330 g) cleaned squid tubes, cut into 11/2 in (3.75 cm) width x 3 in (7.5 cm) length
- 3/4 teaspoon salt
- 3/4 teaspoon white pepper Oil, for deep-frying
- 1/2 tablespoon oil, for stir-frying
- 1 heaping tablespoon chopped green onion (scallion)
- 1 teaspoon chopped red finger-length chili
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (35 g) cornstarch
- 1/2 teaspoon baking soda
- 1 egg white
- 1/2 cup (125 ml) water
- 1 tablespoon oil a pinch of salt
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