Salt & Pepper Squid
Salt & Pepper Squid
Ingredients
For the Squid
- 500 g squid
- 1 tablespoon Shaoxing wine
- 1 tablespoon Yum Yum Umami Seasoning, for marinating
- as needed neutral oil, for frying
For the Dry Coating
- 1 tablespoon Yum Yum Umami Seasoning, for dry coating
- 1 tablespoon Yum Yum Emperors Dust Seasoning, as needed
- 3/4 cup potato starch
- 1/4 cup plain flour
For the Toppings
- 1 tablespoon Yum Yum Shanghai Nights Seasoning, as needed
- 1 red chili, finely sliced
- 1 green chili, finely sliced
- 6 garlic cloves, roughly chopped
- 2 green onions, finely sliced
Instructions
- 1
Take the squid and score one side lightly in a criss-cross pattern with a knife. Then, cut the scored squid into bite-sized pieces.
⏱️ 5 min
- 2
Place the cut squid pieces into a bowl. Add 1 tablespoon Shaoxing wine and 1 tablespoon Yum Yum Umami Seasoning. Mix thoroughly by hand to ensure all squid pieces are coated with the marinade.
⏱️ 5 min
- 3
In a separate bowl, combine 3/4 cup potato starch and 1/4 cup plain flour. Add 1 tablespoon Yum Yum Umami Seasoning and 1 tablespoon Yum Yum Emperors Dust Seasoning. Whisk all the dry ingredients together until well combined.
⏱️ 3 min
- 4
Add the marinated squid pieces to the bowl containing the dry coating mixture. Toss and mix by hand until each piece of squid is completely and evenly coated in the dry flour mixture.
⏱️ 5 min
- 5
Heat neutral oil for frying in a wok or deep pan. The oil should be hot enough for deep frying (around 350-375°F or 175-190°C). Carefully add the coated squid pieces to the hot oil. Fry in batches if necessary to avoid overcrowding the wok, ensuring the oil temperature remains consistent. Fry until the squid pieces are golden brown and crispy. Remove the fried squid from the oil using a slotted spoon, allowing any excess oil to drain.
⏱️ 7 min•🌡️ 180
- 6
Discard most of the frying oil from the wok, leaving a small amount for stir-frying. Add the finely sliced red and green chili, 6 roughly chopped garlic cloves, and 2 finely sliced green onions to the wok. Stir-fry the toppings until they are fragrant.
⏱️ 3 min
- 7
Add the fried squid back into the wok with the stir-fried toppings. Sprinkle 1 tablespoon Yum Yum Shanghai Nights Seasoning over the squid and toppings. Toss everything together in the wok until well combined and heated through.
⏱️ 2 min
- 8
Serve the Salt & Pepper Squid immediately. It can be served alone or with plain boiled rice. Optionally, sprinkle additional Yum Yum Umami Seasoning and fresh sliced chili on top for extra flavor and garnish.
Kitchen Tools
Nutrition Facts (per serving)
Salt & Pepper Squid
For the Squid
- 500 g squid
- 1 tablespoon Shaoxing wine
- 1 tablespoon Yum Yum Umami Seasoning, for marinating
- as needed neutral oil, for frying
For the Dry Coating
- 1 tablespoon Yum Yum Umami Seasoning, for dry coating
- 1 tablespoon Yum Yum Emperors Dust Seasoning, as needed
- 3/4 cup potato starch
- 1/4 cup plain flour
For the Toppings
- 1 tablespoon Yum Yum Shanghai Nights Seasoning, as needed
- 1 red chili, finely sliced
- 1 green chili, finely sliced
- 6 garlic cloves, roughly chopped
- 2 green onions, finely sliced
Instructions
- 1
Take the squid and score one side lightly in a criss-cross pattern with a knife. Then, cut the scored squid into bite-sized pieces.
⏱️ 5 min - 2
Place the cut squid pieces into a bowl. Add 1 tablespoon Shaoxing wine and 1 tablespoon Yum Yum Umami Seasoning. Mix thoroughly by hand to ensure all squid pieces are coated with the marinade.
⏱️ 5 min - 3
In a separate bowl, combine 3/4 cup potato starch and 1/4 cup plain flour. Add 1 tablespoon Yum Yum Umami Seasoning and 1 tablespoon Yum Yum Emperors Dust Seasoning. Whisk all the dry ingredients together until well combined.
⏱️ 3 min - 4
Add the marinated squid pieces to the bowl containing the dry coating mixture. Toss and mix by hand until each piece of squid is completely and evenly coated in the dry flour mixture.
⏱️ 5 min - 5
Heat neutral oil for frying in a wok or deep pan. The oil should be hot enough for deep frying (around 350-375°F or 175-190°C). Carefully add the coated squid pieces to the hot oil. Fry in batches if necessary to avoid overcrowding the wok, ensuring the oil temperature remains consistent. Fry until the squid pieces are golden brown and crispy. Remove the fried squid from the oil using a slotted spoon, allowing any excess oil to drain.
⏱️ 7 min•🌡️ 180 - 6
Discard most of the frying oil from the wok, leaving a small amount for stir-frying. Add the finely sliced red and green chili, 6 roughly chopped garlic cloves, and 2 finely sliced green onions to the wok. Stir-fry the toppings until they are fragrant.
⏱️ 3 min - 7
Add the fried squid back into the wok with the stir-fried toppings. Sprinkle 1 tablespoon Yum Yum Shanghai Nights Seasoning over the squid and toppings. Toss everything together in the wok until well combined and heated through.
⏱️ 2 min - 8
Serve the Salt & Pepper Squid immediately. It can be served alone or with plain boiled rice. Optionally, sprinkle additional Yum Yum Umami Seasoning and fresh sliced chili on top for extra flavor and garnish.