Entree: Hong Kong – Southern Culinary Region – 椒鹽魷魚 ➤ Jiāoyán Yóuyú (Crispy deep-fried squid tossed 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 10 min

Cook 8 min

Total 18 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb squid (tubes and tentacles), cleaned and cut into 1/2 in (12 mm) rings
- 3/4 cup cornstarch
- 1/4 cup rice flour
- 1/2 tsp (2.5 ml) baking powder
- 1/2 tsp (2.5 ml) fine salt (for coating)
- Vegetable oil for deep frying, about 6 cups (1.4 L) or enough for 2–3 in (5–7 cm) deep frying
- 3 cloves garlic, thinly sliced
- 2 tbsp (30 ml) neutral oil (for finishing)
- 1 tsp (5 ml) ground white pepper
- 1/2 tsp (2.5 ml) ground Sichuan pepper (optional, for authentic aroma)
- 1 tsp (5 ml) coarse sea salt
- 4 green onions, white and green parts separated, thinly sliced (white and green separated)
- 1 small fresh red chili, thinly sliced (optional)
- Lemon wedges for serving

Show original ingredient measurements

- 1 lb (450 g) squid (tubes and tentacles), cleaned and cut into 1/2 in (12 mm) rings
- 3/4 cup (90 g) cornstarch
- 1/4 cup (30 g) rice flour
- 1/2 tsp (2.5 ml) baking powder
- 1/2 tsp (2.5 ml) fine salt (for coating)
- Vegetable oil for deep frying, about 6 cups (1.4 L) or enough for 2–3 in (5–7 cm) deep frying
- 3 cloves garlic, thinly sliced
- 2 tbsp (30 ml) neutral oil (for finishing)
- 1 tsp (5 ml) ground white pepper
- 1/2 tsp (2.5 ml) ground Sichuan pepper (optional, for authentic aroma)
- 1 tsp (5 ml) coarse sea salt
- 4 green onions, white and green parts separated, thinly sliced (white and green separated)
- 1 small fresh red chili, thinly sliced (optional)
- Lemon wedges for serving

Instructions

Gram weights below are shown as approximate US weights.

1. Pat the squid rings and tentacles very dry with paper towels. Toss with 1/2 tsp (2.5 ml) fine salt.
2. In a bowl, combine 3/4 cup cornstarch, 1/4 cup rice flour, and 1/2 tsp (2.5 ml) baking powder. Dredge the squid pieces in the dry mixture, pressing gently to adhere; shake off excess.
3. Heat oil to 350–375°F (175–190°C) in a deep pot or wok. Fry the squid in small batches to avoid temperature drop, about 1–2 minutes per batch, until just golden and crisp. Do not overcook. Drain on a rack or paper towels.
4. In a separate large wok or skillet, heat 2 tbsp (30 ml) neutral oil over medium-high heat. Add the sliced garlic and the white parts of the green onions and stir-fry quickly until fragrant and just starting to color, about 30–40 seconds.
5. Return the drained fried squid to the wok. Sprinkle with 1 tsp (5 ml) coarse sea salt, 1 tsp (5 ml) ground white pepper, and 1/2 tsp (2.5 ml) ground Sichuan pepper if using. Toss vigorously for 20–30 seconds to combine and re-crisp the coating.
6. Add the sliced green onion greens and optional red chili, toss once more, and transfer immediately to a serving plate. Serve hot with lemon wedges for squeezing over the squid.

1. Pat the squid rings and tentacles very dry with paper towels. Toss with 1/2 tsp (2.5 ml) fine salt.
2. In a bowl, combine 3/4 cup (90 g) cornstarch, 1/4 cup (30 g) rice flour, and 1/2 tsp (2.5 ml) baking powder. Dredge the squid pieces in the dry mixture, pressing gently to adhere; shake off excess.
3. Heat oil to 350–375°F (175–190°C) in a deep pot or wok. Fry the squid in small batches to avoid temperature drop, about 1–2 minutes per batch, until just golden and crisp. Do not overcook. Drain on a rack or paper towels.
4. In a separate large wok or skillet, heat 2 tbsp (30 ml) neutral oil over medium-high heat. Add the sliced garlic and the white parts of the green onions and stir-fry quickly until fragrant and just starting to color, about 30–40 seconds.
5. Return the drained fried squid to the wok. Sprinkle with 1 tsp (5 ml) coarse sea salt, 1 tsp (5 ml) ground white pepper, and 1/2 tsp (2.5 ml) ground Sichuan pepper if using. Toss vigorously for 20–30 seconds to combine and re-crisp the coating.
6. Add the sliced green onion greens and optional red chili, toss once more, and transfer immediately to a serving plate. Serve hot with lemon wedges for squeezing over the squid.