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Salt and pepper squid recipe

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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.

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Comments (36)

Previous Page 1 | 2 | 3 | 4 | 5 Next
25 Apr 2013 12:11 AEST
Maggie
Nedlands
Super!
First try, perfect result. This was inhaled at my dinner table
Agree(0 people agree)
Disagree(0 people disagree)
03 Mar 2013 04:57 AEST
Bee
Thornleigh
Those who thought too Salty
I don't mean to be presumptuous but did you use celery salt or powder? It's a different ingredient and if you used celery salt, yes, it would have been way too salty.
Agree(1 people agree)
Disagree(1 people disagree)
05 Jan 2013 08:07 AEST
Karen McIntosh
Wesr Chermside Qld
Disappointed
Looked forward to this but found it way too salty
Agree(0 people agree)
Disagree(3 people disagree)
14 Nov 2012 07:10 AEST
HG
Sydney
Just tried
Wow, just tried the recipe with whitebait. Excellent. And that's before re-frying with five spice mix, spring onion, chilli, and wine. Just sprinkle with salt and pepper after frying and the result is good. Thumbs up.
Agree(0 people agree)
Disagree(0 people disagree)
14 Nov 2012 07:54 AEST
HG
Sydney
Looks great
Looks great. However, quite a few steps involved, so it will not be easy to duplicate. Must be served immediately after cooking. I should try it someday. For the less experienced cooks, I would recommend adding salt and pepper to tempura batter.
Agree(0 people agree)
Disagree(1 people disagree)
16 Aug 2012 08:03 AEST
Michelle
Paris
talked up
I think you westerners talk up french food quite a bit i eat it everyday i find nothing fantastic about it.
Agree(4 people agree)
Disagree(2 people disagree)
08 Mar 2012 08:53 AEST
PS
Cecil Hills
Restaurant tip
Try boiling the cut squid first before putting it into the batter. This will pre-cook it allowing it to crisp in the oil better.
Agree(3 people agree)
Disagree(39 people disagree)
15 Feb 2012 09:05 AEST
Macca
Pennant Hills
Top notch!
Great recipe. Got a great result from the first try!
Agree(8 people agree)
Disagree(10 people disagree)
   

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