Entree: Hong Kong – National Cuisine – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy deep-fried squid seasoned with salt, pepper, and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) squid tubes, cleaned and cut into 1/2 in (1.25 cm) rings
- 1 egg white (about 1 oz (30 g)), lightly beaten
- 1/2 cup (65 g) cornstarch
- 1/4 cup (30 g) rice flour
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) ground white pepper
- 1/2 tsp (1 g) ground Sichuan pepper, toasted and lightly crushed
- 1/2 tsp (1 g) ground black pepper
- 3 garlic cloves, thinly sliced (about 1 oz (30 g))
- 2 scallions, cut into 1 in (2.5 cm) lengths and separated white/green parts (about 1 oz (30 g))
- 2–3 small dried red chilies, sliced (optional)
- Vegetable oil for deep frying (about 4 cups (960 ml))
- Lemon or lime wedges, for serving

Show original ingredient measurements

- 1 lb (454 g) squid tubes, cleaned and cut into 1/2 in (1.25 cm) rings
- 1 egg white (about 1 oz / 30 g), lightly beaten
- 1/2 cup (65 g) cornstarch
- 1/4 cup (30 g) rice flour
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) ground white pepper
- 1/2 tsp (1 g) ground Sichuan pepper, toasted and lightly crushed
- 1/2 tsp (1 g) ground black pepper
- 3 garlic cloves, thinly sliced (about 1 oz / 30 g)
- 2 scallions, cut into 1 in (2.5 cm) lengths and separated white/green parts (about 1 oz / 30 g)
- 2–3 small dried red chilies, sliced (optional)
- Vegetable oil for deep frying (about 4 cups / 960 ml)
- Lemon or lime wedges, for serving

Instructions

1. Rinse squid rings and pat thoroughly dry with paper towels. Toss the squid with the beaten egg white to coat evenly.
2. In a shallow bowl, whisk together cornstarch, rice flour, 1/2 tsp (2.5 g) salt, and white pepper. Dredge the egg-coated squid rings in the starch mixture, pressing lightly to adhere. Shake off excess.
3. Heat oil in a deep pot or fryer to 300°F (150°C). Fry the coated squid in batches for 2–3 minutes until they just set and are pale; remove and drain on a wire rack or paper towels.
4. Increase oil temperature to 375°F (190°C). Return squid to the hot oil in batches and fry 1–2 minutes more until golden and crisp. Drain on paper towels.
5. In a wok or large skillet, reserve 2 tbsp (30 ml) of frying oil (heat to medium). Add sliced garlic and the white parts of the scallions and fry briefly until garlic is golden and aromatic, about 30–45 seconds. Add dried chilies if using and fry 10–15 seconds more.
6. Sprinkle the reserved 1/2 tsp (2.5 g) salt, crushed Sichuan pepper, and black pepper over the hot fried squid in the wok. Toss quickly to combine and to coat the squid in the aromatic oil and seasonings. Add scallion greens and toss once.
7. Transfer to a serving plate and serve immediately with lemon or lime wedges.