Salt and Pepper Squid

Nutrition · per serving

Steps

1. 1

   Pat the cleaned squid tubes and tentacles very dry with paper towel, then slice the tubes into 1 cm rings. In a bowl, toss the squid with the egg white, 1/2 tsp fine salt, white pepper, and baking soda until lightly coated. Let it stand for 5 minutes while you prepare the seasoning; this brief rest helps the squid stay tender and the coating adhere.

   300 g cleaned squid tubes and tentacles1 large egg white1/2 tsp fine salt1/4 tsp white pepper1/8 tsp baking soda
2. 2

   In a dry pan over medium heat, toast the Sichuan peppercorns for 30 to 60 seconds until fragrant but not darkened. Tip them onto a board or into a mortar, crush them finely, and mix with 3/4 tsp fine salt.

   1 tsp Sichuan peppercorns3/4 tsp fine salt
3. 3

   Stir the coconut flour into the squid until every piece has a thin, even coating with no dry clumps. Heat 500 ml neutral oil in a small wok or saucepan to 190°C; the oil is ready when a coated piece sizzles immediately and rises quickly.

   20 g coconut flour500 ml neutral oil
4. 4

   Fry the squid in 2 batches for 60 to 90 seconds per batch, just until pale golden and curled. Do not overcrowd the pan or overcook, or the squid will toughen. Lift out and drain briefly on a rack or paper towel.

   300 g cleaned squid tubes and tentacles500 ml neutral oil
5. 5

   Pour off all but 1 tbsp fresh neutral oil into a clean wok or skillet over medium heat. Add the garlic, red chili, and scallions and stir-fry for about 20 seconds, just until aromatic and the scallions brighten; do not let the garlic brown.

   3 cloves, finely chopped garlic1 small, thinly sliced red chili2, thinly sliced scallions1 tbsp neutral oil
6. 6

   Return the fried squid to the pan, sprinkle over the salt and pepper seasoning, and toss for 15 to 20 seconds until evenly coated. Serve immediately with lime wedges for squeezing over at the table.

   300 g cleaned squid tubes and tentacles1 tsp Sichuan peppercorns3/4 tsp fine salt2 wedges lime wedges

Origin & History

Salt and pepper squid is a beloved dish in Chinese restaurant cooking, especially in Cantonese-speaking communities where seafood is often lightly seasoned to highlight its freshness. The version with Sichuan peppercorns adds a numbing, citrusy edge that reflects the influence of Sichuan flavoring on modern Chinese seafood dishes.