Entree: China – Hong Kong – 椒鹽魷魚 ➤ Jiao Yan You Yu (Lightly battered fried squid tossed with salt, cracked pepper, garlic, scallions, and chilies)

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 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) squid, cleaned, bodies cut into 1/2-inch (1.3 cm) rings and tentacles left whole
- 1 cup (120 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (2.5 g) baking powder
- 1 tsp (5 g) fine salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground white pepper
- 1 large egg, beaten
- 1/2 cup (120 ml) cold water
- Vegetable oil for deep frying, about 4 cups (960 ml)
- 4 cloves (12 g) garlic, thinly sliced
- 2 scallions, thinly sliced (white and green parts separated)
- 2 small red chilies, thinly sliced (adjust to taste)
- 2 tbsp (30 ml) vegetable oil for stir-frying aromatics
- Lemon wedges for serving

Instructions

1. Pat the squid thoroughly dry with paper towels; excess moisture prevents crisping. Season squid lightly with a pinch of salt and pepper.
2. In a large bowl combine cornstarch, flour, baking powder, 1 tsp salt, 1 tsp black pepper, and white pepper. Stir in the beaten egg and cold water to form a loose batter/dredge—consistency should cling to the squid but not be runny.
3. Heat oil in a deep pot or wok to 360°F (180°C). Protect surrounding area from splatter.
4. Working in small batches, toss squid pieces in the cornstarch-flour mixture to coat, then gently shake off excess. Fry 1–2 minutes per batch until the exterior is crisp and just turning golden. Do not overcrowd the pot.
5. Remove fried squid with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm and repeat with remaining squid.
6. In a large wok or skillet over high heat, add 2 tbsp oil. When shimmering, add sliced garlic and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned. Add sliced chilies and cook another 15 seconds.
7. Return fried squid to the wok, toss rapidly with the aromatics to combine and re-crisp. Sprinkle additional salt and cracked black pepper to taste, tossing once more.
8. Transfer to a serving platter, scatter green scallion slices on top, and serve immediately with lemon wedges.