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Salt and pepper squid recipe

34 comments

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Rating:

4/ 5 stars 134 Votes

Cuisine: Chinese

Ying Tam, chef of Sydney's Ying's Seafood Restaurant shares his signature salt and pepper squid recipe with Food Safari's Maeve O'Meara.

If you enjoyed this dish, take a look at our other culturally diverse squid recipes.

Ingredients

500g fresh calamari
2 tbsp self raising flour
1 tbsp oil
Cornflour
Vegetable oil, for deep frying
4 green shallots, chopped
2 cloves garlic, chopped
1 red chilli, chopped
2 tsp Shaoxing wine
Five Spice mix
1 tbsp ground ginger
1 tbsp celery powder
1 tbsp chicken stock powder
1 tbsp salt
1 tsp five spice powder

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Preparation

Clean calamari by pulling the tentacles from the body. Wash out the tube and remove the clear 'backbone'. Remove the skin, if desired. Cut tentacles from the head and discard heads. Cut tubes into triangles, this helps them to curl during cooking.

In a bowl, mix self raising flour, oil and a little water to make a paste. Place calamari pieces and tentacles into the bowl and coat well. Then sprinkle each piece with enough cornflour until the pieces are dry.

Combine all ingredients for five spice mix and set aside.

Heat enough vegetable oil for deep frying in a wok. Add calamari, in batches and cook until golden and crisp. Remove with a wire basket or slotted spoon. Repeat with remaining calamari. Drain off oil.

Add shallots, garlic and chilli to wok. Cook for 30 seconds until aromatic. Return squid to wok and add 2 to 3 tsp of the five spice mix. Toss well to combine. Add Shaoxing wine, toss and serve immediately.

If you enjoyed this Salt and pepper squid recipe then browse more Chinese recipes, seafood recipes and our most popular hainanese chicken rice recipe.

Chinese Restaurants

Displaying 10 of 813 Chinese Restaurants.

	Restaurant	Book Online	Suburb
1.	Eastern Garden Chinese Restaurant		Toorak Gardens
2.	Zen		Magill
3.	Greenwood Seafood Restaurant		North Sydney
4.	Harry's Singapore Chilli Crab		Sydney
5.	Dragonfly Theatre & Cabaret Restaurant		Tullamarine
6.	Asian Cafe		City
7.	The Chairman and Yip		City
8.	China Tea Club		Lyneham
9.	Lakeview Restaurant		Tuggeranong
10.	Leong Kitchen		Campbell

View all Chinese restaurants | Start a new search

Comments (34)

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16 Jan 2010 03:11 AEST

AS350

Kelmscott

salt and pepper??

I thought one of the key ingredients for salt and pepper squid was Szechuan Pepper?

Agree(14 people agree)

Disagree(7 people disagree)

17 Oct 2009 10:48 AEST

Justin

Sydney

Looks very tasty :D

Gosh it looks soo good, had my mouth watering by the end of the video :P

Agree(9 people agree)

Disagree(10 people disagree)

26 Sep 2009 07:40 AEST

Kelvin

Melbourne

Missing ingredient

Mmm delicious, but I think the cook neglected to tell us (smartly in my opinion) the ingredient that leaves most people's mouths watering without them knowing ... MSG.

Agree(22 people agree)

Disagree(32 people disagree)

29 Aug 2009 01:22 AEST

theone snow

ferntree gully Vic

excellent!

Best ever recipe ...and I have tried MANY over the years! I also add 1/2 teaspoon each of celery powder, ground ginger, ground white pepper, and 5 spice powder to the batter mix....just intensifies the flavour of the finished product. I make my own celery powder by using a spice mill to grind celery seeds and then add equal quantity of plain flour, after seeing the ingredient list on the packet of celery powder stated .."20% celery seeds, 80% wheat flour"!

Agree(14 people agree)

Disagree(4 people disagree)

28 Aug 2009 06:04 AEST

Sue Sneath

Point Turton SA

Best and easiest recipe

Best recipe I've found for this dish. Just as good if not better than one we paid heaps for overseas.

Agree(7 people agree)

Disagree(3 people disagree)

11 May 2009 03:04 AEST

Amanda

Bendigo, VIC

Delicious!!!

This recipe has a terrific, authentic flavour. It's the closest match to my favourite salt and pepper squid dish from a Chinese restaurant that is no longer open, therefore I'm very glad I stumbled across it. I too, however find that the finished squid starts to get soggy if there is too much on the plate. Also my squid never quite curls up as much as I would like it to. Other then that I would definitely recommend this recipe.

Agree(7 people agree)

Disagree(4 people disagree)

01 Feb 2009 12:10 AEST

Greg Carr

Concord

error when email this page under video

Fantstic show Maeve, I tried to email this page and on clicking "email to friend" It showed a small message at bottom left of my browser stating "error on Page and I was unable to put in an meail address for my friend. thanks is it possible to have a little more light in the wok when showing the cooking of articles? When the calamari is in the wok does it sink to the bottom and you only know it is cooked when it floats, or do you take it out when the colour is golden ? hard to see in the wok.

Agree(0 people agree)

Disagree(13 people disagree)

30 Jan 2009 12:50 AEST

Rod

Yeppoon Qld

The best

This is the best s & p squid recipe I have tried, excellent. I also had trouble finding celery powder until I looked in the Health Food Store. I did some green prawns using the same method, they were nice but this is definately more suited to squid.

Agree(5 people agree)

Disagree(3 people disagree)

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