Recipe
Salt & Pepper Crispy Squid
Crisp, tender squid tossed with garlic, spring onions and a fragrant salt, pepper and five-spice seasoning for a fast Chinese-inspired seafood starter that is perfect for sharing.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Pat the squid dry with kitchen paper. Mix the cornflour, plain flour, salt, black pepper, Chinese five spice and chilli flakes in a shallow bowl, then toss the squid through the mixture until evenly coated.
Heat the cooking oil in a wok or large frying pan over medium-high heat. Fry the squid in small batches for 2 to 3 minutes, turning once, until crisp and just cooked. Transfer to a rack or paper-lined plate.
Pour off all but 1 teaspoon of oil, then stir-fry the garlic and spring onions for 30 seconds. Return the squid to the pan, toss with the soy sauce and serve immediately.
Notes
For the crispiest coating, dry the squid well and fry in small batches so the oil stays hot.
About this recipe
This salt and pepper crispy squid is light, crunchy and full of savoury flavour, with a fragrant coating of Chinese five spice, black pepper and chilli. The squid is coated just before frying so it stays crisp while the centre remains tender.
Serve it straight from the wok with spring onions, garlic and a drizzle of soy sauce. It makes a quick starter or a sharing dish, and the short cooking time means the squid is ready before the coating has a chance to soften. A hot pan and small batches give the best crisp finish at home.
