Salt and Chilli Squid

Salt and Chilli Squid Recipe

Salt and Chilli Squid recipe. Deep fried, crispy squid rings coated in Chinese salt and pepper seasoning with added chilli heat. A perfect recipe for an appetiser or part of a Chinese themed feast.

The Recipe

Start by slicing raw squid into rings – or you can buy it pre-cut. Next, make the seasoning by mixing Sichuan peppercorns, chilli flakes, garlic powder, salt and black pepper. The seasoning is numbing with the Sichuan peppercorns, hot with chilli flakes but balanced by the garlic and salt. However, this recipe can be made easier by buying pre-packaged spice mix. Toss the sliced squid in cornflour to lightly coat and then mix together the remaining cornflour, some of the salt and chilli seasoning and and ice cold soda water to make a loose batter. Dip each cornflour coated squid ring into the batter and then into hot oil to cook until crisp and golden. Meanwhile, fry sliced chillies, garlic and spring onions in a desperate pan with the remaining seasoning and toss with the cooked squid.

Chinese Salt and Chilli 

I absolutely love the flavours of a good Chinese salt and chilli dish and already have a recipe for Salt and Pepper Chicken but I think I prefer this Salt and Chilli Squid recipe which is a bit spicier. I am really particular when it comes to this dish – I love it with lots of chilli – and have tried various good and bad versions from different Chinese takeaways and as a result, think I have now nailed the perfect recipe for my tastes. When I was developing this recipe, I experimented with various techniques for the batter to make sure it was perfect. The version I tried with egg wasn’t crispy enough and the flour and oil version made too much batter, masking the delicate squid flavour. I ended up going with a cornflour and soda water combination which made for a light, crispy batter which just coated the squid.

If you enjoyed this recipe for Salt and Chilli Squid then please let me know by sharing the recreation over on Instagram.

Other Recipes to Try

• Chinese Chicken with Garlic and Cashew Nuts, Egg Fried Rice
• Bang Bang Chicken Salad
• Sesame Duck with Hoisin Noodles
• Kimchi Pancakes 김치전
• Korean Chicken Stir Fry
• Steamed Hake with Soy, Ginger, Spring Onions and Chilli Oil

Salt and Chilli Squid

documentingmydinner

Salt and Chilli Squid recipe. I absolutely love the flavours of a good Chinese salt and chilli dish – I already have a recipe for Salt and Pepper Chicken but I think I prefer this Salt and Chilli Squid recipe which is a bit spicier.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course Appetizer

Cuisine Chinese

Servings 2 people

Calories 380 kcal

Ingredients

  

• 500 g Raw squid cut into rings or scored and cut into strips
• 2 tbsp each Black peppercorns and salt
• 2 heaped tsp Sichuan peppercorns, garlic powder and chilli flakes
• 100 g Cornflour plus more for coating
• 100 ml Ice cold soda water
• 1-2 Red chillies finely sliced
• 4 Spring onions finely sliced
• 4-5 cloves Garlic finely chopped
• Sunflower oil for frying

Instructions

 

• Put the black peppercorns, salt, Sichuan peppercorns, garlic powder and chilli flakes in a pestle and mortar or blender and grind to a fine powder
• Heat a pan 1/3 full with sunflower oil to 200C.
• Make the batter for the squid by mixing together the cornflour and soda water and stir in about a tablespoon of the seasoning.
• Add a little more cornflour to a bowl and coat the squid rings. Dip the coated squid in the batter and then fry in batches, for about 3 minutes, until crisp and beginning to turn golden. Drain on kitchen paper.
• Meanwhile, heat a tablespoon of sunflower oil in a frying pan over a medium heat. Add the chillies, spring onions and garlic and fry until softened, around 3 minutes. Once cooked, add the crispy squid and the remaining seasoning and toss to combine. I also like to add a little more sprinkling of chillies flakes at this stage for extra heat.
• Once all the squid is cooked, add to the pan with the chillies, spring onions and garlic. Stir in the remaining seasoning and toss to combine. I also like to add a little more sprinkling of chillies flakes at this stage for extra heat.
• Serve the Salt and Chilli Squid with some sweet chilli sauce on the side.

Keyword chinese, Salt and chilli, Salt and chilli squid, squid

• 500g squid, cut into rings or scored and cut into strips
• 2 Tablespoon black peppercorns and salt
• 2 Heaped teaspoons Sichuan peppercorns, garlic powder and chilli flakes
• 100g cornflour, plus more for coating
• 100ml ice cold soda water
• 1-2 red chillies, finely sliced
• 4 spring onions, finely sliced
• 4-5 cloves garlic, finely chopped
• Sunflower oil, for frying

Method:

1. Put the black peppercorns, salt, Sichuan peppercorns, garlic powder and chilli flakes in a pestle and mortar and grind to a fine powder
2. Heat a pan 1/3 full with sunflower oil to 200C.
3. Mix together the cornflour and soda water and stir in about a tablespoon of the seasoning into the batter.
4. Coat the squid in a little cornflour , dip in the Batter and fry in batches, for about 3 minutes until crisp and beginning to turn golden. Drain on kitchen paper.
5. Meanwhile, heat a tablespoon of sunflower oil in a frying pan over a medium heat. Add the chillies, spring onions and garlic and fry until softened. Once cooked, add the crispy squid and the remaining seasoning and toss to combine. I also like to add a little more sprinkling of chillies flakes at this stage for extra heat.
6. Serve the Salt and Chilli Squid with some sweet chilli sauce on the side.