Crispy Salt and Pepper Squid Bites
Enjoy these Crispy Salt and Pepper Squid Bites, a quick and easy appetizer perfect for gatherings.
Equipment
- Wok or Deep Pan
- Mixing bowl
- Slotted Spoon
Ingredients
For the Batter
- 500 grams Squid Tubes Fresh and cleaned, cut into rings
- 1 cup All-Purpose Flour Or gluten-free flour as an option
- 1/2 cup Corn Starch Enhances crispiness
- 1 teaspoon Baking Soda Creates light texture
- 1 large Egg White Or egg replacer for vegan option
- 1/2 cup Water Adjust for batter thickness
- 1 pinch Salt
For Frying
- 2 cups Neutral Oil (for Frying) High smoke point oil
- 1 tablespoon Oil (for Stir-Frying)
For Toppings
- 1/4 cup Chopped Scallions Can swap for green onions
- 2 tablespoons Chopped Red Chilies Adjust for spice preference
- 1 teaspoon Salt and Ground White Pepper For seasoning
Instructions
Cooking Steps
- Prepare Squid: Rinse the cleaned squid tubes under cold water, pat them dry, and cut them into half-inch thick rings.
- Make Batter: Whisk together the all-purpose flour, corn starch, baking soda, and a pinch of salt. Add the egg white and enough water to achieve a thick, smooth batter.
- Coat Squid: Toss the squid rings in the batter until thoroughly coated.
- Heat Oil: Heat oil in a wok or deep pan to 350°F (175°C). Check readiness by dropping a small dollop of batter into the oil.
- Fry Squid: Fry the squid rings in small batches for 2–3 minutes until golden brown and crispy.
- Drain Squid: Use a slotted spoon to remove the squid and drain excess oil on paper towels.
- Stir-Fry Toppings: Sauté chopped scallions and red chilies in a separate skillet for around 30 seconds until fragrant.
- Combine and Serve: Toss the fried squid with sautéed scallions and chilies. Serve immediately with dipping sauce.
Notes
Serve with sweet chili sauce or soy sauce for an elevated snacking experience.