Chinese Salt & Pepper Squid

How to make Chinese Salt and Pepper Squid.


  • 10 oz (330 g) cleaned squid tubes, cut into rings
  • Oil, for deep frying
  • 1/2 tablespoon oil, for stir-frying
  • 2 tablespoons chopped scallions
  • 1 teaspoon chopped red chillies
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon ground white pepper


  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (65 g) corn starch
  • 1/2 teaspoon baking soda
  • 1 egg white
  • 1/2 cup (125 ml) water
  • Pinch of salt


  1. Rinse the squid with water and pat dry with paper towels.
  2. Mix all the ingredients for the frying batter until well combined.
  3. Add the squid to the frying batter and stir to coat well.
  4. To deep-fry the squid, heat 2 to 3 inches (5 – 7.5 cm) of the oil in a wok or a frying pan to 350 degrees F (175 degrees C).
  5. Gently drop the squid into the oil and loosen them up immediately with a spatula to prevent the squid from clumping together.
  6. Deep-fry the squid until golden brown or crispy.
  7. Do not over fry.
  8. Dish out with a strainer or a slotted spoon, draining the excess oil by laying the squid on a dish lined with paper towels.
  9. To stir-fry, heat the 1/2 tablespoon of oil in a skillet over high heat.
  10. Add the scallion, red chillies and stir quickly.
  11. Return the fried squid to the skillet and add the salt and white pepper.
  12. Stir to combine well.
  13. Serve and enjoy!
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