China Salt and Pepper Squid
Salt and pepper squid is a popular Chinese dish known for its crispy coating, tender squid, and bold flavors of salt, pepper, and spices. Originating from Cantonese cuisine, this dish is a staple in Chinese seafood restaurants and a favorite appetizer or snack. The squid is lightly marinated, coated in a seasoned flour mixture, and fried to golden perfection, then tossed with aromatic garlic, chilies, and scallions. Its delightful contrast of textures and simple yet bold seasoning has made it a beloved dish worldwide. Whether served on its own or as part of a larger meal, salt and pepper squid showcases the beauty of Chinese-style cooking.
Recipe Servings: 4
Prep Time
20 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
10 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) squid, cleaned and cut into rings or bite-sized pieces
- 1 Tbsp (15 ml) Shaoxing wine or dry sherry
- 2 tsp (10 g) salt, divided
- ½ tsp (2 g) white pepper
- ½ cup (60 g) all-purpose flour
- ½ cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- ½ tsp (2 g) black pepper
- ½ tsp (2 g) Sichuan peppercorns, ground (optional, for extra flavor)
- 2–3 cups (500–750 ml) vegetable oil
- 2 cloves garlic, minced
- 1–2 red chilies, finely sliced
- 3 scallions, thinly sliced
Directions
- Rinse the squid thoroughly and pat dry with paper towels.
- In a mixing bowl, combine the squid, wine or sherry, half the salt, and white pepper. Toss well to coat and let marinate for 15 minutes.
- In another bowl, mix the flour, cornstarch, baking powder, black pepper, ground Sichuan peppercorns (if using), and the remaining salt.
- Drain any excess marinade from the squid.
- Dredge the squid pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess.
- Heat the vegetable oil in a wok or deep pan to 350°F (180°C).
- Fry the squid in batches, ensuring not to overcrowd the pan, for 2–3 minutes per batch or until golden and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Remove all but 1–2 tablespoons (15–30 ml) of oil from the pan.
- Over medium heat, sauté the garlic, chilies, and scallions for 1–2 minutes until fragrant.
- Add the fried squid to the pan and toss quickly to coat it with the garlic, chilies, and scallions.
- Serve immediately as an appetizer or snack, garnished with extra scallions or chilies if desired.
Notes
- To make the dish spicier, add more chilies or a pinch of chili flakes to the garnish.
- Serve with lemon wedges or a dipping sauce such as sweet chili sauce for added flavor.
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