Crispy Salt and Pepper Squid Bites
These Crispy Salt and Pepper Squid Bites combine delightful flavors and textures for an irresistible snack everyone will love.
Equipment
- Wok or Deep Pan
- Mixing bowl
- Slotted Spoon
- skillet
- Thermometer
Ingredients
For the Batter
- 400 g Squid Tubes Fresh and cleaned, cut into rings for the perfect bite.
- 100 g All-Purpose Flour Provides structure; switch to gluten-free flour for a gluten-free option.
- 50 g Corn Starch Enhances crispiness for that delightful crunch.
- 1 tsp Baking Soda Creates a light, airy texture in the batter.
- 1 Egg White Acts as a binder; use an egg replacer for a vegan option.
- 100 ml Water Adjusts batter thickness for optimal coating.
- 1 pinch Salt Boosts the overall flavor of your batter.
For Frying
- 500 ml Neutral Oil Select an oil with a high smoke point for a crispy exterior.
- 2 tbsp Oil Used to sauté scallions and chilies, adding a flavor boost.
For Toppings
- 2 tbsp Chopped Scallions Fresh onion flavor; can be swapped for green onions.
- 1 tbsp Chopped Red Chilies Offers heat and vibrant color; adjust according to your spice preference.
- 1 tsp Salt and Ground White Pepper Important for seasoning; black pepper can work in a pinch.
Instructions
How to Make Crispy Salt and Pepper Squid Bites
- Rinse the cleaned squid tubes under cold water, pat them dry with paper towels, and cut them into half-inch thick rings.
- In a mixing bowl, whisk together the all-purpose flour, corn starch, baking soda, and a pinch of salt. Pour in the egg white and enough water to achieve a thick, smooth batter.
- Gently toss the squid rings in the prepared batter, ensuring each piece is thoroughly coated.
- In a large wok or deep pan, heat oil to 350°F (175°C). You can check if the oil is ready by dropping a small dollop of batter into it; it should sizzle and rise to the surface.
- Carefully add the batter-coated squid rings to the hot oil in small batches. Fry them for about 2–3 minutes, or until they turn golden brown and crispy.
- Once fried, use a slotted spoon to remove the squid from the oil, allowing excess oil to drain.
- In a separate skillet, heat a drizzle of oil and quickly sauté chopped scallions and red chilies for around 30 seconds until fragrant.
- Toss the fried squid with the sautéed scallions and chilies, seasoning to taste. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet for best results.