Salt and Pepper Squid Tentacles
Crispy on the outside, tender inside with aromatic pepper. Fresh squid tentacles in light batter fried golden, quickly stir-fried with bell peppers and garlic, sprinkled with homemade salt and pepper. Perfect drinking snack.
Ingredients
13 items- Squid tentacles 400g
- Green bell pepper 1
- Red bell pepper 1
- Garlic 3 cloves
- Ginger 2 slices
- Cornstarch 40g
- All-purpose flour 20g
- Egg 1
- Cooking wine 1 tbsp
- Salt 1 tsp
- Sichuan peppercorn powder 1 tsp
- White pepper 1/2 tsp
- Cooking oil as needed
Nutrition
Steps （7 steps）
Wash the squid tentacles, pat dry, then mix with ginger slices, cooking wine and a pinch of salt. Marinate for 10 minutes to remove fishy smell.
In a large bowl, combine cornstarch, all-purpose flour, egg and about 30ml water. Stir into a smooth thin batter that can slowly drip.
Add the marinated squid to the batter, mix by hand to coat each piece thinly and evenly.
Heat enough oil in a wok to medium heat (180°C). Deep-fry squid pieces in batches for about 2 minutes until pale golden and set. Remove and drain.
Increase oil temperature to high. Return all squid to wok and deep-fry for another 1 minute until golden and crispy. Drain.
In another wok, heat a little oil over high heat. Stir-fry bell pepper slices and garlic for about 30 seconds until fragrant.
Reduce to low heat, sprinkle in Sichuan peppercorn powder and remaining salt (or homemade salt&pepper), toss quickly. Add fried squid and stir-fry until evenly coated. Serve immediately.
Tips
Tips: 1 Squid must be dried thoroughly; 2 First fry sets, second fry makes crispy; 3 Homemade pepper salt: dry-roast Sichuan peppercorns and salt until fragrant, grind.
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