1/1 Photo of Chilli, Salt and Pepper Squid
This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.
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- 1Rinse and dry the squid thoroughly.
- 2Slice each squid tube horizontally into 1/2in rings. Set aside.
- 3In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
- 4Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
- 5Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
- 6Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.
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Nutritional Facts for Chilli, Salt and Pepper Squid
Serving Size: 1 (185 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1112.7
- Calories from Fat 998
- Total Fat 110.9 g
- Saturated Fat 14.5 g
- Cholesterol 264.2 mg
- Sodium 3554.1 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 3.2 g
- Sugars 0.2 g
- Protein 18.9 g
The following items or measurements are not included: