Salt and pepper squid (Chiu yim sin yau)

Salt and pepper squid is a crispy, salty and slightly spicy dish that also works well with prawn and cuttlefish, and even tofu if you don't eat seafood.

Chiu yim sin yau (Salt and pepper squid) Credit: Alana Dimou

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

You could also stir-fry some garlic and spring onion in a large frying pan, then add the deep-fried squid and stir-fry for 30 seconds for extra fragrance.

Ingredients

• 100 g glutinous rice flour
• 100 g rice flour
• 100 g tapioca starch
• 175 ml sparkling water
• 1 litre (4 cups) canola oil (or other cooking oil)
• 2 x 200 g squid hoods, cleaned, cut into 7.5 cm x 1 cm strips
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 2 tsp ground white pepper
• 1 tsp ground green Sichuan pepper (otherwise red will do)
• 1 long red chilli, deseeded and sliced
• 2 spring onions, green parts sliced

Instructions

1. Mix together the glutinous rice flour, rice flour and tapioca starch, then divide evenly between two bowls.
2. Blend the sparkling water into one bowl of flour to form a smooth batter.
3. Pour the oil into a large wok or saucepan and heat to 180°C or until a cube of bread dropped in the oil browns in 15 seconds.
4. Meanwhile, pat the squid dry, then lightly coat it in the remaining flour mixture, shaking off the excess.
5. Dip the squid into the batter, allowing any excess to drip off, then gently lower into the oil. Fry the squid for 1 minute or until cooked and lightly golden. Remove with a slotted spoon and drain on paper towel.
6. Transfer to a bowl and toss with the salt, peppers, chilli and spring onion and serve hot.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You could also stir-fry some garlic and spring onion in a large frying pan, then add the deep-fried squid and stir-fry for 30 seconds for extra fragrance.