Cherry & Dennis Recipes
Hong Kong-Style Salt and Pepper Squid
港式椒鹽鮮魷
Recipe overview
Hong Kong-Style Salt and Pepper Squid. Follow the 12 steps in order, keep pieces even, and serve promptly or chill safely.
01
Ingredients
Main Ingredients
- 800 grams fresh squid
- 6 cloves garlic
- 1–2 red chillies
- 3 stalks scallions
- 1–1.2 litres deep-frying oil
Light crisp coating
- 60 grams plain flour
- 60 grams cornstarch
Hong Kong salt-and-pepper seasoning
- 3/4 teaspoon fine salt
- 3/4 teaspoon white pepper
- 1/8 teaspoon five-spice powder
- 1/4 teaspoon sugar
Aromatic stir-fry oil
- 1 teaspoon cooking oil
02
Tools
- heavy-based pot or wok
- heavy-based pot or wok
- wooden spoon or spatula
- wooden spoon or spatula
- large bowl
- small bowl
- measuring cup
- tablespoon
- teaspoon
- knife
- cutting board
- tongs
- food thermometer
- heat-resistant gloves
03
Steps
Step 1
Step 1
Thaw and inspect the squid.
Step 2
Step 2
Remove innards, quill, outer membrane and hard beak.
Step 3
Step 3
Score the inside in a diagonal crosshatch without cutting through, then cut large pieces.
Step 4
Step 4
Pat the squid completely dry with kitchen paper.
Step 5
Step 5
Mix the salt-and-pepper seasoning and prepare garlic, chilli and scallions.
Step 6
Step 6
Apply a very thin flour-cornstarch coating and shake off excess.
Step 7
Step 7
Heat frying oil to about 180°C and never fill the pot over halfway.
Step 8
Step 8
Fry the first small batch of squid.
Step 9
Step 9
Drain when curled, pale gold and opaque; let oil recover between batches.
Step 10
Step 10
Quickly fry garlic, chilli and scallion whites in very little oil without burning.
Step 11
Step 11
Return squid, sprinkle seasoning and toss 20–30 seconds with no wet sauce.
Step 12
Step 12
Add scallion greens, plate and serve immediately while dry and crisp.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
