Salt and Pepper Squid 椒鹽魷魚

A classic Hong Kong pub snack featuring tender squid rings coated in a light, crispy batter and tossed with salt, white pepper, and chili. The contrast between the crunchy exterior and tender squid interior makes this an irresistible appetizer or side dish.

Nutrition (per serving)

Ingredients

• 500g Fresh squid
• 100g All-purpose flour
• 20g Cornstarch
• 1tsp Salt
• 0.5tsp White pepper powder
• 0.5tsp Chili powder
• 1tsp Sichuan peppercorn powder
• 150ml Water
• 1 liter Vegetable oil for frying
• 2 clove Garlic
• 1 whole Red chili
• 1 whole Lime

Steps

1. Clean the squid by removing the head and internal organs. Rinse thoroughly under cold water.
2. Cut the squid body into rings approximately 5mm thick. Pat dry with paper towels.
3. In a bowl, combine flour, cornstarch, salt, white pepper powder, chili powder, and Sichuan peppercorn powder.
4. Gradually add water to the flour mixture, stirring until a smooth batter forms with no lumps.
5. Heat oil in a deep pan or wok to 180°C (350°F) for frying.
6. Dip squid rings into the batter, coating evenly on all sides.
7. Carefully place battered squid into the hot oil in small batches, avoiding overcrowding.
8. Fry for 2-3 minutes until the squid is golden brown and crispy.
9. Remove with a slotted spoon and drain on paper towels.
10. Mince garlic and slice red chili finely.
11. Transfer fried squid to a serving plate and sprinkle with minced garlic and sliced chili.
12. Serve immediately with lime wedges on the side for squeezing.

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