Chinese salt and pepper squid

    45 min

    Crunchy squid with a slight spicy kick to it. It's so addictive - you'll want more!


    London, England, UK
    54 people made this

    Serves: 4 

    • 1 squid (fresh or frozen)
    • cornflour, for dusting
    • 300ml sunflower oil, for frying
    • 1/8 teaspoon five spice powder
    • 1/8 teaspoon sugar
    • 1 pinch salt
    • 1 pinch celery salt
    • 1 pinch black pepper
    • 1 pinch white pepper
    • 3 garlic gloves, chopped
    • 1 red chilli (optional)
    • 2 spring onions, sliced

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Cut the squid in half and score the inside. Then cut into 16 equal size squares. Dust the squid with cornflour and set aside.
    2. Add the sunflower oil to a wok or saucepan over medium high heat. When the oil starts bubbling, add the squid.
    3. Take out the squid after 5 minutes or when the batter starts turning slightly brown. Remove squid from oil and put it on a plate lined with kitchen paper.
    4. Combine five spice powder, salt, sugar, celery salt, black pepper and white pepper in a bowl. Mix well.
    5. Add some oil to a clean wok and fry the garlic, chilli and spring onion. Add the squid and sprinkle with 1/2 teaspoon of the spice mix. Stir fry to meld flavours for a couple of minutes, then serve.
    6. Reserve any remaining spice mix for another use.

    Spice mix

    Please make sure you only use 1/2 teaspoon of this mixture to sprinkle over the squid when you are stir frying. Do not put all the mixture in!

    See it on my blog

    Asian Food Adventure

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)