Entree: Hong Kong – Northern Culinary Region – 椒鹽魷魚 ➤ Jiāoyán yóuyú (Crispy fried squid tossed with salt, white pepper, and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) squid, cleaned and cut into rings (approx. usable weight)
- 1 large egg white
- 1/2 cup (60 g) cornstarch
- 1/2 cup (65 g) rice flour
- 1/2 tsp (2.5 g) baking powder
- 1/2 tsp (3 g) fine salt, plus extra for seasoning
- 1/4 tsp (0.5 g) white pepper
- 1/4 tsp (0.5 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil for stir-fry of aromatics
- 4 garlic cloves, thinly sliced (about 0.42 oz (12 g))
- 2 scallions, cut into 1 in (2.5 cm) lengths
- 1–2 red Thai chiles, thinly sliced (optional)
- 1 tsp (5 g) coarse salt mixed with 1 tsp (2 g) white pepper for final seasoning
- 4 cups (960 ml) vegetable oil for deep frying
- Lemon or lime wedges, for serving

Show original ingredient measurements

- 1 lb (454 g) squid, cleaned and cut into rings (approx. usable weight)
- 1 large egg white
- 1/2 cup (60 g) cornstarch
- 1/2 cup (65 g) rice flour
- 1/2 tsp (2.5 g) baking powder
- 1/2 tsp (3 g) fine salt, plus extra for seasoning
- 1/4 tsp (0.5 g) white pepper
- 1/4 tsp (0.5 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil for stir-fry of aromatics
- 4 garlic cloves, thinly sliced (about 12 g)
- 2 scallions, cut into 1 in (2.5 cm) lengths
- 1–2 red Thai chiles, thinly sliced (optional)
- 1 tsp (5 g) coarse salt mixed with 1 tsp (2 g) white pepper for final seasoning
- 4 cups (960 ml) vegetable oil for deep frying
- Lemon or lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat squid rings very dry with paper towels. In a bowl whisk the egg white until frothy; add squid and toss to coat. In another bowl combine 1/2 cup (60 g) cornstarch, 1/2 cup (65 g) rice flour, 1/2 tsp (3 g) fine salt, 1/4 tsp (0.5 g) white pepper, and 1/2 tsp (2.5 g) baking powder. Dredge squid in the flour mixture, shaking off excess.
2. Heat 4 cups (960 ml) vegetable oil in a wok or deep pot to 350°F (175°C). Fry squid in small batches 1–2 minutes until puffed and crisp; avoid overcrowding. Remove to a wire rack or paper towels to drain and keep warm.
3. In a separate clean wok or large skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Fry sliced garlic until just golden, about 30–45 seconds, then add sliced chiles and scallions and stir-fry briefly to release aroma, about 20 seconds. Remove from heat.
4. Toss the fried squid into the wok with the garlic-chile-scallion mixture. Sprinkle the coarse salt and white pepper seasoning (1 tsp (5 ml) salt + 1 tsp (5 ml) white pepper mixture) over, and quickly toss to coat evenly so the aromatics cling to the squid.
5. Transfer to a serving plate, squeeze lemon or lime over the top, and serve immediately while crisp.

1. Pat squid rings very dry with paper towels. In a bowl whisk the egg white until frothy; add squid and toss to coat. In another bowl combine 1/2 cup (60 g) cornstarch, 1/2 cup (65 g) rice flour, 1/2 tsp (3 g) fine salt, 1/4 tsp (0.5 g) white pepper, and 1/2 tsp (2.5 g) baking powder. Dredge squid in the flour mixture, shaking off excess.
2. Heat 4 cups (960 ml) vegetable oil in a wok or deep pot to 350°F (175°C). Fry squid in small batches 1–2 minutes until puffed and crisp; avoid overcrowding. Remove to a wire rack or paper towels to drain and keep warm.
3. In a separate clean wok or large skillet, heat 3 tbsp (45 ml) vegetable oil over medium heat. Fry sliced garlic until just golden, about 30–45 seconds, then add sliced chiles and scallions and stir-fry briefly to release aroma, about 20 seconds. Remove from heat.
4. Toss the fried squid into the wok with the garlic-chile-scallion mixture. Sprinkle the coarse salt and white pepper seasoning (1 tsp salt + 1 tsp white pepper mixture) over, and quickly toss to coat evenly so the aromatics cling to the squid.
5. Transfer to a serving plate, squeeze lemon or lime over the top, and serve immediately while crisp.