Salt and Pepper Chilli Squid

by Jeremy Pang, featured in Jeremy Pang's Chinese Kitchen

Published by Hamlyn

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Introduction

I’ve been trying, testing and tweaking this recipe since my university days – endless hours of deep-frying bits of squid of all shapes and sizes in different batters. I’ve tried making it with egg, without egg, with different flours, in different oils, and yet I ALWAYS come back to the simplest option: no egg, just plenty of seasoned cornflour or potato starch and a vat of high-heating oil. The oil must be nice and clean to ensure you get a good golden brown finish, which is especially important for something as waxy and delicate as squid.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Jeremy Pang's Chinese Kitchen

Image of Jeremy Pang's Salt and Pepper Chilli Squid — Photo by Kris Kirkham

Ingredients

Serves: 2-4 As part of a meal

Metric U.S.

500 grams baby squid - cleaned and quills removed (ask the fishmonger to do this for you) and tentacles separated and bodies kept whole
200 grams cornflour (seasoned with ½ teaspoon salt and ½ teaspoon pepper)
vegetable oil (for deep-frying)
3 garlic cloves (finely chopped)
red chilli (or 1 birds’ eye chilli if you like it hot), finely chopped
½ teaspoon black pepper
2 spring onions (finely sliced to garnish)

1lb 2 ounces baby squid - cleaned and quills removed (ask the fishmonger to do this for you) and tentacles separated and bodies kept whole
7 ounces cornstarch (seasoned with ½ teaspoon salt and ½ teaspoon pepper)
vegetable oil (for deep-frying)
3 garlic cloves (finely chopped)
1 red chile (or 1 birds’ eye chilli if you like it hot), finely chopped
½ teaspoon black pepper
2 scallions (finely sliced to garnish)

Method

Salt and Pepper Chilli Squid is a guest recipe by Jeremy Pang so we are not able to answer questions regarding this recipe

Slice the squid bodies open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
Put the squid tubes and tentacles into a mixing bowl with the seasoned cornflour, then cover the bowl with a plate or lid, hold together firmly and shake to mix well. Using your hands, massage the cornflour into the squid until each piece is separate and as dry as possible, adding more cornflour if necessary.
Half-fill a wok with vegetable oil and heat to 180°C/350°F, or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the squid pieces to the hot oil and deep-fry for 2–3 minutes until golden brown. Remove with a slotted spoon and drain well on a plate lined with kitchen paper. Carefully pour the oil in the wok through a sieve and into a saucepan to cool.
Heat 1 tablespoon of vegetable oil in the wok over a medium-high heat. Add the garlic, chilli, salt and black pepper, then add the squid and toss together a few times. Transfer to a serving plate, scatter over the spring onions to garnish and serve immediately.

Slice the squid bodies open to lay them flat. Run the tip of your knife along the squid pieces in a diagonal criss-cross pattern (this will help the squid curl up nicely when cooking).
Put the squid tubes and tentacles into a mixing bowl with the seasoned cornstarch, then cover the bowl with a plate or lid, hold together firmly and shake to mix well. Using your hands, massage the cornstarch into the squid until each piece is separate and as dry as possible, adding more cornstarch if necessary.
Half-fill a wok with vegetable oil and heat to 180°C/350°F, or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the squid pieces to the hot oil and deep-fry for 2–3 minutes until golden brown. Remove with a slotted spoon and drain well on a plate lined with kitchen paper. Carefully pour the oil in the wok through a sieve and into a saucepan to cool.
Heat 1 tablespoon of vegetable oil in the wok over a medium-high heat. Add the garlic, chilli, salt and black pepper, then add the squid and toss together a few times. Transfer to a serving plate, scatter over the scallions to garnish and serve immediately.