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Salt and pepper squid recipe

Created by Ying Tam

36 comments

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Rating:

4.5/ 5 stars 145 Votes

Cuisine: Chinese
Serves 4

Ying Tam, chef of Sydney's Ying's Seafood Restaurant graciously shares his signature salt and pepper squid recipe with Food Safari's Maeve O'Meara. It makes more five-spice mix than you need but you can store the rest in an airtight container for another day.

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

Ingredients

Five-spice mix
1 tbsp ground ginger
1 tbsp celery powder
1 tbsp chicken stock powder
1 tbsp salt
1 tsp five-spice powder

Squid
500 g fresh whole squid
2 tbsp self-raising flour
vegetable oil
cornflour
4 spring onions, chopped
2 garlic cloves, chopped
1 red chilli, chopped
½ tbsp rice wine

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Preparation

Combine the ingredients for the five-spice mix and set aside.

Clean the squid by pulling the tentacles from the body. Wash out the tube and remove the clear ‘backbone’. Peel off the skin if desired. Cut the tentacles from the head and discard the head. Cut the tube into triangles, which helps the squid to curl during cooking.

In a bowl, mix the self-raising flour with 1 tablespoon of vegetable oil and a little water to make a paste. Add the squid pieces and tentacles and coat well. Sprinkle and toss with enough cornflour until the pieces are dry.

Heat enough vegetable oil in a wok for deep-frying. Add the squid in batches and cook until golden and crisp. Remove with a wire basket or slotted spoon. When all the squid is cooked, drain most of the oil from the wok.

Add the spring onions, garlic and chilli to the wok. Stir-fry for 30 seconds until aromatic. Return the squid to the wok, add 2–3 teaspoons of five-spice mix and toss well. Add the rice wine, toss and serve immediately.

SBS 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.

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 815 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

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Comments (36)

Previous 1 | 2 | 3 | Page 4 | 5 Next

27 May 2010 07:37 AEST

john

cabramatta

velly goot mang

Agree(2 people agree)

Disagree(1 people disagree)

25 Mar 2010 03:47 AEST

dave

newtown

where is his restaurant? and what is it callled? thanks

Agree(4 people agree)

Disagree(4 people disagree)

05 Feb 2010 07:16 AEST

Adrian

Ardrossan, SA

Outstanding!!

This recipe is simply amazing, I have been trying to find a S&P squid recipe that tasted like the proper restaurant (not the plain ol' pub meal type) meal for years!! I found it easier to mix the pieces around in the flour paste, then have a bowl half full of cornflour when I was deep frying, and just taking the pieces out of the paste, then giving them a quick coat in the cornflour and then dropping them in the oil one by one. Others may not agree, but I found it made the process a lot easier.

Agree(7 people agree)

Disagree(5 people disagree)

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)

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