Salt and Pepper Squid

Salt and Pepper Squid Recipe

Strong Chinese flavors, like ginger, celery, chicken stock powder, five-spice powder, garlic, rice vinegar and red chili, work so well with mild-flavored, deep-fried crisp squid.

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Recipe Information

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Main Dishes



Total Time

20 Minutes

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      • 1 Tablespoon Ground Ginger
      • 1 Tablespoon Celery Powder
      • 1 Tablespoon Chicken Stock Powder
      • 1 Tablespoon Salt
      • 1 Teaspoon Five Spices Powder
      • 2 Tablespoons Self-Rising Flour
      • 2 Cloves Garlic (Chopped)
      • 1 Red Chili (Chopped)
      • 1 Pound Fresh Whole Squid
      • Vegetable Oil (For Deep Frying, As Required)
      • 4 Scallions (Chopped)
      • 1/2 Tablespoon Rice Wine Vinegar
      • Cornflour


  1. In a bowl, mix together ground ginger, celery powder, chicken stock powder, five-spice powder and salt. Keep aside.
  2. You can purchase the cleaned squid or clean it by yourself to make it economical. To clean the squid, begin with pulling the tentacles off the body, to separate head from the body tube. Now wash the tube under running tap water and remove clear backbone. Remove the skin and tentacles from the head and discard the head (the eye area). Lastly, cut the tube into triangles.
  3. In a bowl, add flour, 1 tablespoon of vegetable oil and a little water and mix till a paste is formed. Add squid pieces and tentacles and coat generously. Sprinkle with enough corn flour and toss till squid pieces become dry.
  4. In a wok, heat enough vegetable oil and fry squid pieces in batches till golden-brown and crisp. With a slotted spoon, transfer squid pieces onto a paper towels lined plate to drain.
  5. Drain most of the oil from the wok. In the same wok, add scallion, red chili and garlic and stir-fry for about 30 seconds. Add cooked squid and 2-3 teaspoons of spice mixture and mix. Add rice wine vinegar and toss to coat well. Serve immediately.

Nutrition & Cost Facts


137 kcal


9 g


2 g


18 g

Cost Per Serving


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