Macau Fried Squid
Crispy on the outside, tender on the inside, this Macau street food classic is bursting with flavor. Served with salt-pepper or lemon, it's absolutely addictive.
Ingredients
7 items- Fresh squid 500 g
- Egg 1
- All-purpose flour 100 g
- Cornstarch 50 g
- Marinade (cooking wine, salt, white pepper, garlic powder) 1 tbsp cooking wine, 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp garlic powder
- Baking powder (optional) 1/2 tsp
- Cooking oil as needed (about 500 g)
Nutrition
Steps （8 steps）
Clean the squid: remove innards, cartilage and outer skin. Rinse, cut into 1 cm rings. Pat dry thoroughly with paper towels.
Place squid rings in a bowl, add the prepared marinade, toss to coat. Let marinate for 10 minutes.
In another bowl, combine flour, cornstarch, baking powder and a pinch of salt. Add egg, gradually pour in water while mixing until a smooth, yogurt-like batter forms. Let rest 10 minutes.
Dip marinated squid rings into the batter, ensuring each ring is evenly coated. Lift and let excess batter drip off.
Heat oil in a deep pot over medium heat to 180°C (when a drop of batter sizzles and floats immediately).
Carefully add squid rings one by one, fry over medium heat for about 2 minutes until slightly golden and set. Remove and drain. Fry in batches.
Increase oil temperature to 200°C over high heat. Return squid rings and fry for about 30 seconds until golden brown and crispy. Drain.
Place fried squid on paper towels. Sprinkle with salt-pepper or chili powder while hot. Serve with lemon wedges.
Tips
Use a kitchen thermometer to ensure accurate oil temperature. Double-frying creates a crispier crust. Do not overmix the batter. Make sure squid is dry to prevent batter from sliding off. Fry in small batches to maintain oil temperature.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.