Salt & Pepper Squid Recipe

Rinse the cleaned squid under cold water and pat dry thoroughly with paper towels. Slice tubes into 1/2-inch rings; leave tentacles whole or halved if large.

In a bowl combine egg white, light soy sauce, Shaoxing wine, fine sea salt, and white pepper. Whisk until slightly frothy. Add squid and mix to coat. Marinate on ice or in the refrigerator for 15–20 minutes while you prepare the coating and seasoning.

Combine cornstarch and all-purpose flour in a shallow bowl or tray and whisk to remove lumps. Spread the mixture out so it’s easy to dredge the squid evenly.

Remove squid from the marinade, letting excess drip off for a few seconds. Dredge squid pieces in the starch mixture, pressing lightly so an even, thin coating adheres. Shake off excess and place on a wire rack.

Toast the Sichuan peppercorns in a small dry skillet over medium heat for 1–2 minutes until fragrant and slightly darker; shake the pan continuously to avoid burning. Remove from heat and let cool briefly.

Using a mortar and pestle or spice grinder, coarsely grind the toasted peppercorns — you want some larger bits for texture. Combine with coarse sea salt and optional five-spice powder in a small bowl and set aside.

Pour oil into a deep, heavy pot or deep-fryer to a depth of 2–3 inches (about 5–8 cm). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small pinch of coating — it should sizzle and fully submerge quickly.

Fry the coated squid in batches (do not overcrowd) for 45–60 seconds per batch, turning if needed, until just golden and puffed. Smaller rings may cook in 30–45 seconds; tentacles can take a few seconds longer. Remove with a spider/skimmer and drain on a paper towel-lined tray or wire rack. Maintain oil temperature between batches.

In the last batch, or in a separate small skillet, add 1 tablespoon of the hot frying oil and briefly fry the sliced garlic over medium heat until golden and crisp (about 20–30 seconds). Remove and drain on paper towel. Alternatively, fry garlic in the main oil before turning off heat but watch closely to avoid burning.

While still hot, transfer the fried squid to a large mixing bowl. Immediately sprinkle the reserved Sichuan peppercorn and salt mixture over the squid and toss gently to coat evenly so the seasoning adheres to the hot coating.

Add the julienned spring onions, fried garlic slices, and dried chili threads to the bowl. Toss lightly to combine so the aromatics distribute without wilting the chili threads. Taste and add a squeeze of fresh lemon if desired.

Serve immediately on a platter, garnished with extra chili threads and lemon wedges on the side for squeezing.