Chilli Salt And Pepper Squid Recipe

Crispy, crunchy, and bursting with flavour! This classic Cantonese starter is incredibly easy to make, but a few key steps elevate it to restaurant-quality. Learn how to achieve that perfect light and airy batter, avoiding a greasy mess. The secret? Clean oil and immediate serving! Get ready for a taste sensation that's piping hot and utterly irresistible. Perfect for a quick appetizer or a delicious addition to your next Asian feast.

Prep Time 15 mins
Cook Time 12 mins
Calories 1112.8 kcal
Protein 37g
Rating 4.3 (4 Reviews)
Chilli Salt And Pepper Squid 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chilli Salt And Pepper Squid

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How to Make Chilli Salt And Pepper Squid

  1. In a bowl, whisk together 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon chilli powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon baking powder.
  2. Add 1/4 cup ice water to the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are okay.
  3. Cut 1 pound of squid into 1-inch rings or bite-sized pieces.
  4. Heat about 2 cups of vegetable oil to 350°F (175°C) in a deep fryer or large pot.
  5. Gently toss the squid pieces in the batter to coat evenly.
  6. Carefully add the battered squid to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy.
  7. Remove the cooked squid with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
  8. Serve immediately while still piping hot. Garnish with extra chilli flakes or chopped spring onions, if desired.

Nutrition Information (Approximate per serving)

Sodium

148 g

Sugar

0g

Fat

72g

Carbs

5g

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