Cantonese Salt and Pepper Squid
This dish embodies the sublime simplicity of Asian street food while also transcending cultural boundaries to be a global favorite. Found in menus all around the world, this culinary delight is a perfect blend of two basic seasonings: salt, which is a cornerstone in cuisines around the world, and pepper, the fiery counterpart that adds a kick to the palate. But don’t be fooled by the simplicity of its name; when these humble ingredients meet high-quality, tender squid, culinary magic happens. Once the squid is fried, I like to stir-fry it with such aromatics as garlic, chile and spring onion, for extra flavor.
Serves4
Ingredients
- Squid
- 24.7 oz (700 g) squid tentacles and hoods, cleaned
- 1 tablespoon (15 ml) Shaoxing rice wine
- 1/2 teaspoon tsp sesame oil
- 1 tablespoon (15 ml) vegetable oil, plus more for frying
- 5 cloves garlic, sliced
- 2 long red chiles, sliced
- 2 spring onions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground Sichuan pepper
Flour Mixture- 1/2 cup (60 g) all-purpose flour
- 1/2 dash (38 g) semolina
- 1/3 cup (58 g) uncooked polenta
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground white pepper, plus more to taste
INSTRUCTIONS
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To prepare the squid, cut the tentacles into bite-sized pieces. Cut the squid hood in half lengthwise, then score a crisscross pattern on the inside, using a sharp knife. Cut into 1¼-inch (3-cm) squares. Pat dry with a paper towel, then combine in a bowl with the wine and sesame oil. Cover with plastic wrap and place in the fridge to marinate for at least 20 minutes.
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Meanwhile, make your flour mixture: In a large bowl, stir together the flour, semolina, polenta, salt and white pepper.
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Fill a wok with vegetable oil about two-thirds of the way up. Heat over high heat to 350°F (180°C) and test by dipping a wooden chopstick into the oil; the chopstick will sizzle when the oil is ready. Remove the squid from the fridge, dredge in the flour mixture, then deep-fry until golden brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels, to drain.
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Place another wok over medium-high heat and add the 1 tablespoon (15 ml) of vegetable oil. Add the garlic, chiles and spring onions, and stir-fry for 30 seconds, or until aromatic. Add the squid along with the salt, sugar, white pepper and Sichuan pepper. Toss gently to combine and infuse all the flavors. Serve immediately.
Credit:
Reprinted with permission from This Is a Book About Street Food by Brendan Pang. Page Street Publishing Co. 2024. Photo credit: Wei Kang Liao.
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