Ingredients for Chilli Salt And Pepper Squid
- 1 pound squid
- 1/2 cup cornstarch
- 1/4 cup plain flour
- 1 teaspoon hot chili powder
- 1 teaspoon sea salt
- Szechuan peppercorns
- 2 cups vegetable oil
- Iceberg lettuce
- lemons
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/4 cup ice water
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How to Make Chilli Salt And Pepper Squid
- 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.
- Add 1/4 cup ice water to the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are okay.
- Cut 1 pound of squid into 1-inch rings or bite-sized pieces.
- Heat about 2 cups of vegetable oil to 350°F (175°C) in a deep fryer or large pot.
- Gently toss the squid pieces in the batter to coat evenly.
- 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.
- Remove the cooked squid with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
- 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