Salt and Pepper Squid
Salt and Pepper Squid
Ingredients
- 2 whole squid, cleaned
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 teaspoons red chilli powder
- 180 g tempura flour
- 1 teaspoon fine salt
- 2 teaspoons white pepper
- as needed vegetable oil, for deep-frying
- as needed chilli, finely sliced, for garnish
- as needed fresh coriander leaves, for garnish
- as needed lime cheeks, to serve
Instructions
- 1
Clean the squid by first removing the tentacles. Then, slice the squid tubes in half. Using a sharp knife, score the inside of the squid in a cross-hatch pattern. Finally, cut the scored squid into triangles.
⏱️ 5 min
- 2
In a bowl, combine the 2 tablespoons of onion powder, 2 tablespoons of garlic powder, 2 teaspoons of red chilli powder, 1 teaspoon of fine salt, 2 teaspoons of white pepper, and 180g of tempura flour.
⏱️ 2 min
- 3
Add the prepared squid pieces and tentacles to the flour mixture. Toss them thoroughly to ensure they are well coated, then shake off any excess flour.
⏱️ 3 min
- 4
Heat vegetable oil to 180°C in a deep fryer or large pot. Fry the coated squid in batches for 1–2 minutes per batch until they are lightly golden and crisp. Do not overcrowd the fryer.
⏱️ 8 min•🌡️ 180
- 5
Drain the fried squid on paper towel to remove excess oil. Immediately after draining, finish with finely sliced chilli, fresh coriander leaves, and plenty of lime.
⏱️ 3 min
- 6
Serve the salt and pepper squid immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salt and Pepper Squid
- 2 whole squid, cleaned
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 teaspoons red chilli powder
- 180 g tempura flour
- 1 teaspoon fine salt
- 2 teaspoons white pepper
- as needed vegetable oil, for deep-frying
- as needed chilli, finely sliced, for garnish
- as needed fresh coriander leaves, for garnish
- as needed lime cheeks, to serve
Instructions
- 1
Clean the squid by first removing the tentacles. Then, slice the squid tubes in half. Using a sharp knife, score the inside of the squid in a cross-hatch pattern. Finally, cut the scored squid into triangles.
⏱️ 5 min - 2
In a bowl, combine the 2 tablespoons of onion powder, 2 tablespoons of garlic powder, 2 teaspoons of red chilli powder, 1 teaspoon of fine salt, 2 teaspoons of white pepper, and 180g of tempura flour.
⏱️ 2 min - 3
Add the prepared squid pieces and tentacles to the flour mixture. Toss them thoroughly to ensure they are well coated, then shake off any excess flour.
⏱️ 3 min - 4
Heat vegetable oil to 180°C in a deep fryer or large pot. Fry the coated squid in batches for 1–2 minutes per batch until they are lightly golden and crisp. Do not overcrowd the fryer.
⏱️ 8 min•🌡️ 180 - 5
Drain the fried squid on paper towel to remove excess oil. Immediately after draining, finish with finely sliced chilli, fresh coriander leaves, and plenty of lime.
⏱️ 3 min - 6
Serve the salt and pepper squid immediately.
⏱️ 2 min