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Chinese Salt and Pepper Squid — Crispy Seafood Classic
Salt and pepper squid (椒盐鱿鱼, jiāo yán yóu yú) is one of the most popular Cantonese seafood dishes — tender squid with a light, crispy coating tossed with garlic, fresh chili, and an aromatic salt-and-pepper seasoning. The key is scoring the squid properly (creating a beautiful crosshatch pattern that curls attractively when cooked) and frying quickly at high temperature so the squid stays tender rather than rubbery.
Salt and pepper seasoning (椒盐) is one of the most versatile flavouring techniques in Cantonese cooking, applied to shrimp, tofu, chicken, and squid. It's a staple of Hong Kong dai pai dong street food stalls.
Ingredients
- • 400g squid tubes, cleaned
- • 3 tbsp cornstarch
- • Oil for deep frying
- • 3 cloves garlic, minced
- • 2 red chilies, sliced
- • 2 spring onions, sliced
- • Seasoning: 1 tsp Sichuan peppercorn (ground), 1 tsp white pepper, 1 tsp salt, ½ tsp five spice
Instructions
- 1
Score inside of squid tubes in a crosshatch pattern (don't cut through). Cut into 4cm pieces.
- 2
Toss squid pieces in cornstarch until evenly coated.
- 3
Heat oil to 190°C (375°F). Fry squid in batches for 60-90 seconds — they should curl and turn golden. Remove immediately.
- 4
Pour out most oil, leaving 1 tbsp. Add garlic and chilies, stir-fry 15 seconds.
- 5
Return squid. Add seasoning mix. Toss vigorously for 20 seconds.
- 6
Add spring onions, one final toss, and serve immediately.
Pro Tips
- 💡Don't overcook the squid — 60-90 seconds in the oil is all it needs. Overcooked squid becomes rubbery.
- 💡Scoring the squid in a crosshatch pattern is both decorative and functional — it tenderises and allows seasoning to adhere.
- 💡Pat squid very dry before coating — moisture prevents the cornstarch from crisping.
- •Don't overcook the squid — 60-90 seconds in the oil is all it needs. Overcooked squid becomes rubbery.
- •Scoring the squid in a crosshatch pattern is both decorative and functional — it tenderises and allows seasoning to adhere.
- •Pat squid very dry before coating — moisture prevents the cornstarch from crisping.
Frequently Asked Questions
Can I use frozen squid?
Yes — thaw completely and pat very dry. Frozen squid is actually pre-tenderised by the freezing process.
How do I prevent rubbery squid?
Cook briefly at high heat. Remove from oil while still tender — it continues cooking from residual heat.
Can I air fry this?
Spray with oil and air fry at 200°C for 8 minutes. The result is lighter but less crispy.
Serving Suggestions
Serve as an appetiser or part of a seafood feast. Perfect with cold beer.
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