Hakka Salt and Pepper Squid (客家椒盐鱿鱼)
客家椒盐鱿鱼 (Hakka Salt and Pepper Squid) is a popular dish in Hakka cuisine, known for its flavorful and crispy texture. This recipe combines tender squid with a fragrant blend of salt, pepper, and spices, creating a delicious and satisfying dish.
Ingredients
- 1 lb fresh squid, cleaned and sliced into rings
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon five-spice powder
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (optional)
- 2 green onions, chopped
- Vegetable oil for frying
Instructions
- In a bowl, mix the cornstarch, salt, black pepper, and five-spice powder.
- Coat the squid rings with the cornstarch mixture, shaking off any excess.
- Heat vegetable oil in a wok or deep skillet over medium-high heat.
- Fry the squid in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
- In a separate pan, heat a little oil and stir-fry the garlic, red chili (if using), and green onions until fragrant.
- Toss the fried squid in the garlic and green onion mixture until well coated.
- Transfer the squid to a serving plate and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Wok or deep skillet Frying pan Paper towels
Tools
Tongs Knife Cutting board
Serving suggestions
Serve the Hakka Salt and Pepper Squid with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For extra crunch, you can double-coat the squid by dipping the cornstarch-coated rings in beaten egg and then back into the cornstarch mixture before frying.
Cost
$15