Deep-fried Squid with Spicy Salt 椒鹽鮮魷

Crispy deep-fried squid rings tossed with a fragrant mix of spicy salt, garlic, and chili. A popular Cantonese appetizer or snack.

Nutrition (per serving)

Ingredients

• 500g fresh squid, cleaned and cut into rings
• 50g cornstarch
• 50g all-purpose flour
• 1 tsp salt (for seasoning squid)
• 0.5 tsp white pepper (for seasoning squid)
• 500ml cooking oil (for deep frying)
• 4 cloves garlic, minced
• 1 red chili, deseeded and minced (optional)
• 2 stalks scallions, chopped
• 1 tsp salt (for spicy salt mix)
• 0.5 tsp white pepper (for spicy salt mix)
• 0.25 tsp five-spice powder (for spicy salt mix)
• 0.25 tsp sugar (for spicy salt mix)

Steps

1. In a bowl, season the squid with salt and white pepper. In a separate shallow dish, combine the cornstarch and all-purpose flour. Dredge the squid rings in the flour mixture, ensuring they are evenly coated.
2. In a small bowl, combine the salt, white pepper, five-spice powder, and sugar for the spicy salt mix. Stir well and set aside.
3. Heat cooking oil in a large wok or deep pot over medium-high heat until it reaches 170-180°C (340-350°F). Carefully deep-fry the coated squid in batches for about 2-3 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
4. Pour out most of the cooking oil, leaving about 1 tablespoon in the wok. Sauté the minced garlic and minced red chili (if using) over medium heat until fragrant.
5. Add the deep-fried squid back into the wok. Sprinkle the spicy salt mix and chopped scallions over the squid. Toss quickly to combine everything evenly. Serve immediately.

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