Crispy Salt and Pepper Squid Bites: A Quick & Irresistible Treat
Delightful Salt and Pepper Squid Bites that offer a crispy crunch and vibrant flavor, perfect for any occasion.
Equipment
- Wok
- large bowl
- Slotted Spoon
Ingredients
For the Batter
- 1 cup all-purpose flour can be swapped with gluten-free flour
- 1/4 cup corn starch for crispy texture
- 1 teaspoon baking soda enhances batter lightness
- 1/2 teaspoon salt
- 1 large egg white substitute with egg replacer for vegan
- 1/2 cup water add gradually for batter consistency
For the Squid
- 1 pound squid tubes cleaned and cut into rings
- 3 cups oil for deep frying, use neutral oil
For the Stir-Fry Toppings
- 1/4 cup chopped scallions or green onions
- 2 medium chopped red chilies adjust to spice preference
- 1/2 teaspoon ground white pepper can swap with black pepper
Instructions
Preparation
- Rinse the cleaned squid tubes under cool water and pat them dry with a paper towel. Cut them into half-inch thick rings, ensuring they are uniform for even cooking.
- In a large bowl, combine all-purpose flour, corn starch, baking soda, and salt. Pour in the egg white and gradually add water, whisking until you achieve a smooth, clingy batter consistency.
- Toss the squid rings in the batter, ensuring they are evenly coated.
- In a wok or deep frying pan, heat oil over medium-high heat until it reaches 350°F (175°C). Test temperature by dropping in a small spoonful of batter; it should sizzle.
- Carefully add the squid rings in small batches to the hot oil. Fry them for about 2–3 minutes until they turn golden brown and crispy.
- Use a slotted spoon to transfer the fried squid to a plate lined with paper towels.
- In a separate skillet, heat a small amount of oil over medium heat. Quickly sauté the chopped scallions and red chilies for about 30 seconds until fragrant.
- Toss the crispy squid with the stir-fried toppings, seasoning to taste with additional salt or white pepper. Serve immediately for the best crunch!
Notes
For added brightness, garnish with fresh cilantro or a squeeze of lime. Prepare batter in advance and store squid in the fridge for quick cooking later.