Salt and Pepper Squid (Jiāoyán Xiānyóu / 椒鹽鮮魷)

Name: Salt and Pepper Squid (Jiāoyán Xiānyóu / 椒鹽鮮魷)
Yield: 4 to 6
Cuisine: Asian, Chinese
Ingredients: ⅔ cup, cornstarch; ⅓ cup, all-purpose flour; ½ teaspoon, baking powder; 1⅛ teaspoons, table salt, divided; ½ teaspoon plus pinch white, pepper, divided; ⅔ cup, water; 2 quarts, peanut oil for frying; 1 pound, squid, bodies sliced crosswise ¾ inch thick, extra-long tentacles trimmed to match length of shorter ones; ¼ teaspoon, monosodium glutamate (optional); Pinch , five-spice powder; 5 , garlic cloves, minced; 1 tablespoon, grated fresh ginger; 1 green or red longhorn, chile, stemmed and sliced thin into rounds; 1 , Fresno chile, stemmed and sliced thin into rounds; 2 , scallions, sliced thin

1 comment

Crispy calamari, Hong Kong-style.

SERVES4 to 6

TIME1 hour, plus 35 minutes resting

Salt and Pepper Squid (Jiāoyán Xiānyóu / 椒鹽鮮魷)

WHY THIS RECIPE WORKS

Do we need to convince you that fried calamari is delicious? The Cantonese approach to fried calamari features a unique flavor classified as “salt and pepper.” Know that “salt and pepper” isn’t simply salt plus pepper. It involves floral wh...

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