Salt and pepper fried squid with chilli

A mixture of chillies and spices give this famous fried squid its signature burst of flavour.

Chilli salt and pepper fried squid Credit: One World Kitchen

• serves

  3-4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 350 g squid, tubes and tentacles
• 1½ tbsp Shaoxing wine
• 1 tsp sesame oil
• 2 garlic cloves, minced
• ½ cup (75 g) plain flour
• 1½ tbsp vegetable oil, plus vegetable oil, for frying
• 1 tsp fresh ginger, minced
• 2 spring onions, thinly sliced
• 1 tbsp red Thai chilli, seeded and minced
• 1 tbsp green Thai chilli, seeded and minced
• 2 tbsp Chinese chives, thinly sliced
• 1 tsp Chinese 5-spice powder
• Salt and pepper

Marinating time: 15 minutes

Instructions

1. Slice squid tubes into half inch rings by cutting horizontally across the body. If necessary, cut tentacles into bite-sized pieces. Add all pieces of squid to a mixing bowl.
 
2. In a separate mixing bowl, whisk together Shaoxing wine, sesame oil and diced garlic. Pour Shaoxing wine mixture over squid, toss to coat, and set aside to marinate for 15 minutes.
 
3. Drain squid from marinade, and add flour to squid. Toss until all squid pieces are coated.
 
4. Heat frying oil in wok over high heat to 180C (350 F).
 
5. Add a third of the dredged squid to hot oil and fry until golden brown and crispy, around 3-4 minutes. Using a slotted spoon, remove squid from oil and place on a paper towel to remove excess liquid. Repeat in batches until all the squid pieces have been fried.
 
6. In a new wok, heat remaining oil over medium-high heat. Add ginger, spring onions, red and green Thai chillies. Cook for 1-2 minutes, or until fragrant.
 
7. Add squid to hot wok with aromatics, and cook for another 1-2 minutes. Add Chinese chives and toss together.
 
8. Remove from heat, season with Chinese 5-spice, salt, and pepper. Toss one last time.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.