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.

Hakka Salt and Pepper Squid (客家椒盐鱿鱼)

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

  1. In a bowl, mix the cornstarch, salt, black pepper, and five-spice powder.
  2. Coat the squid rings with the cornstarch mixture, shaking off any excess.
  3. Heat vegetable oil in a wok or deep skillet over medium-high heat.
  4. Fry the squid in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
  5. In a separate pan, heat a little oil and stir-fry the garlic, red chili (if using), and green onions until fragrant.
  6. Toss the fried squid in the garlic and green onion mixture until well coated.
  7. 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