Salt and Pepper Squid, Cantonese Style (45g Protein)

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Salt and pepper squid is the Cantonese restaurant classic: squid in a thin, crisp cornstarch crust, tossed with garlic, chili and scallion. This version gives you about 45 grams of protein per serving, served with a portion of jasmine rice.

It takes 25 minutes and uses a skillet with a modest amount of oil instead of a deep fryer. The coating is light on purpose, so most of what you taste is squid, pepper and garlic.

Why this works

Squid is lean, high in protein and cooks in about two minutes. That is also its trap: past that point the proteins tighten and it goes from tender to rubbery. A hot pan and a short cook time are the whole technique.

Drying the squid thoroughly before it touches the egg white is the other step that matters. Wet squid steams in the pan and the coating turns gummy. The egg white adds a little protein and helps the cornstarch cling, so you can use far less starch than a deep-fried batter would need.

Ingredient notes

Squid: Cleaned tubes from the frozen section are fine and often better than “fresh” counter squid that was frozen anyway. Thaw overnight in the fridge. Score the inside surface in a light crosshatch so the pieces curl and hold the seasoning.

Peppers: White pepper in the coating gives the earthy heat that restaurant versions have, and fresh cracked black pepper at the end adds bite. If you only have one, use black pepper, but the dish is better with both.

Chilies: Fresno or Thai chilies both work. Remove the seeds for a milder dish.

Salt and Pepper Squid (Jiao Yan You Yu)

Cantonese-style salt and pepper squid with chili, scallion and fried garlic. About 45 grams of protein per serving with rice, ready in 25 minutes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 650

Ingredients Method

Ingredients

  

• 500 g cleaned squid tubes about 1.1 lb, scored in a crosshatch and cut into 4 cm (1.5 inch) pieces
• 1 tbsp Shaoxing wine or dry sherry
• 2 egg whites lightly beaten
• 5 tbsp cornstarch about 40 g
• 1 tsp white pepper ground
• 1 tsp fine salt plus more to taste
• 3 tbsp neutral oil divided
• 4 cloves garlic minced
• 2 red chilies sliced thin, Fresno or Thai
• 3 scallions sliced, whites and greens kept separate
• 1 tsp coarse black pepper freshly cracked
• 300 g cooked jasmine rice about 2 cups, 150 g per serving

Method

 

1. Pat the scored squid very dry with paper towels. Toss with the Shaoxing wine and egg whites and let it sit for 5 minutes.
2. Mix the cornstarch, white pepper and 1 teaspoon salt in a wide bowl. Lift the squid out of the egg whites a few pieces at a time, let the excess drip off, and press into the cornstarch to coat lightly. Shake off the extra.
3. Heat 2 tablespoons oil in a large nonstick skillet or wok over medium-high heat until it shimmers. Fry the squid in a single layer, in two batches if needed, for 1 to 2 minutes per side until golden and the edges curl. Do not go longer or it turns rubbery. Move to a plate.
4. Wipe out the pan, add the remaining tablespoon of oil over medium heat, and fry the garlic and scallion whites for 30 seconds until fragrant and pale gold.
5. Add the chilies and coarse black pepper and stir for 15 seconds. Return the squid to the pan, toss over high heat for 30 seconds, and take it off the heat.
6. Fold in the scallion greens, taste for salt, and serve right away over rice.

Tips and storage

This is best eaten within minutes, while the crust is crisp. Leftovers keep for 2 days in the fridge, and the crust will soften. Reheat in an air fryer at 200 C (400 F) for 3 minutes rather than the microwave. To prep ahead, score and cut the squid the day before and keep it covered in the fridge.

If you like squid, try our Sambal Sotong or the Korean Spicy Squid Stir Fry. For another quick seafood skillet dish, see the Chili Garlic Shrimp Stir Fry.