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Salt and pepper squid recipe

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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

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Comments (34)

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08 Mar 2012 08:53 AEST

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(0 people agree)

Disagree(18 people disagree)

15 Feb 2012 09:05 AEST

Macca

Pennant Hills

Top notch!

Great recipe. Got a great result from the first try!

Agree(3 people agree)

Disagree(6 people disagree)

14 Jan 2012 05:52 AEST

Joan

5072

Pepper?

In response to the pepper content, true salt and pepper squid uses sichuan peppercorns ( which are roasted and ground). The truest (and I believe the most delicious) salt and pepper squid is tossed in a combo of cornflour, salt, roasted and ground Sichuan peppercorns, then deep fried. It should have a lovely crisp texture delivered by the cornflour and the unique peppery flavour of the Sichuan peppercorns. Simple yet amazing. If you're in Adelaide try a great version at City Zen.

Agree(0 people agree)

Disagree(11 people disagree)

16 Jul 2011 05:02 AEST

Scol

Baulkham Hills

Celery Powder?

I would love to try the recipe, but what is celery powder and where in Sydney 'burbs can I get it? I can get celery seeds, do I just grind them up? or is celery powder different? or do I use celery salt from Master Foods etc?

Agree(7 people agree)

Disagree(29 people disagree)

20 Jun 2011 04:21 AEST

Luke Peters

Melbourne

Pepper

Pepper man...one of the components of 5-spice powder IS pepper. Having said that, the pepper in "salt and pepper" dishes usually takes the form of chilli. So in a way, there are two kinds of pepper in this dish.

Agree(4 people agree)

Disagree(7 people disagree)

11 Jun 2011 09:37 AEST

Benjamin Selby

Cumberland Park

Absolutely brilliant.

This recipe is utterly superb! Just tried it tonight, and it's the best S & P squid I've ever made. The really slick touches like the celery seed and chicken stock just push this to another level. The pre-batter using SR flour causes a really nice thick layer of cornflour to stick to the squid, making it super crunchy. Be sure to get real cornflour for this recipe: the lame stuff that you generally get from supermarkets is made from wheat and won't do the trick. :)

Agree(3 people agree)

Disagree(26 people disagree)

01 May 2011 08:02 AEST

Mel

Central Coast

definately not my favourite

Mmm... much prefer salt and pepper squid, thought this looked great on the clip but tried it at home and not so simple. Think our calamari wasn't great but the recipe just didn't work out for us like Salt & Pepper has in the past.

Agree(1 people agree)

Disagree(8 people disagree)

01 May 2011 04:28 AEST

Bronwyn

Umina Beach

fanastic

Wow just like we have at chinese. So good. I now need to find the moderate of heat of chilles. Adding mussel meat now to dish. Love it thanks

Agree(4 people agree)

Disagree(1 people disagree)

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