{"id":19484,"date":"2022-02-03T22:08:16","date_gmt":"2022-02-03T22:08:16","guid":{"rendered":"https:\/\/redhousespice.com\/?p=19484"},"modified":"2022-06-07T15:16:25","modified_gmt":"2022-06-07T15:16:25","slug":"salt-pepper-squid","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/salt-pepper-squid\/","title":{"rendered":"Salt and Pepper Squid (\u6912\u76d0\u9c7f\u9c7c)"},"content":{"rendered":"\n

Tender squid coated in a well-seasoned batter, fried until golden and crunchy, then tossed with aromatics and spices, salt and pepper squid is such a delightful dish to enjoy!<\/em><\/p>\n\n\n\n

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What is salt and pepper squid?<\/span><\/h2>\n\n\n\n

A classic Cantonese delicacy, salt and pepper squid is essentially batter-coated, deep-fried squid flavoured with a Chinese spice mixture known as Jiao Yan (椒盐) which literally means “peppery salt<\/strong>”. It’s ideally served over steamed rice<\/a> for lunch or dinner or as a party appetiser for your next get-together.<\/p>\n\n\n\n

The preparation of this dish is akin to Salt and Pepper Wings<\/a>, Salt and Pepper Shrimp<\/a>, and Salt and Pepper Tofu<\/a>. However, a bit more care is needed for today’s dish because cooking squid requires finesse. Like many other seafood ingredients, it can quickly turn from delightfully tender to tough and chewy if not prepared properly.<\/p>\n\n\n\n

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Ingredients required<\/span><\/h2>\n\n\n\n
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Squid<\/h3>\n\n\n\n

You can use either fresh or defrosted squid<\/strong> for this recipe. I used the body part only and sliced them into rings, but if you have whole squids, feel free to add the tentacles too. Note that small to medium-sized squid are more tender than large ones.<\/p>\n\n\n\n

If you find “calamari”, instead of squid, in fishmongers or stores, don’t hesitate to use it. There are some debates over the differences between squid and calamari<\/a>. Although I don’t have a scientific background to prove them either way, I know for sure that ingredients under both names are perfectly fine for this recipe. <\/p>\n<\/div>\n\n\n\n

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Salt and pepper seasoning<\/h3>\n\n\n\n
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The classic salt and pepper seasoning (Jiao Yan\/椒盐) used in the recipe is a powder mixture made of Chinese spices and fine salt. The simple version can be a blend of Sichuan pepper<\/a> and salt. A more elaborated formula could include other spices like fennel seeds, star anise, ground ginger, etc.<\/p>\n\n\n\n

It can be found in most Asian or Chinese stores. Alternatively, follow the recipe in my post on Salt and Pepper Shrimp to make salt and pepper seasoning from scratch<\/a>. It’s much better than the commercial one for its fresher and more intense taste.<\/p>\n\n\n\n

Substitutes:<\/strong> A mixture of fine salt and five-spice powder<\/a> (or ground Sichuan pepper<\/a>, ground black pepper) can be used to replace salt and pepper seasoning. <\/p>\n<\/div>\n\n\n\n

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Other Ingredients<\/h3>\n\n\n\n

Apart from two key ingredients above, you’ll also need:<\/p>\n\n\n\n