Cantonese Salt and Pepper Squid

Salt and pepper squid — jiao yan you yu — is a staple of Cantonese seafood restaurants, celebrated for its shatteringly crisp coating and fragrant finish of garlic, chili, and green onion tossed in the wok at the last second. It is fast, festive, and deeply satisfying.

Serves: 4

Ingredients

• 600g (1.3 lbs) fresh squid, cleaned and cut into rings and tentacles
• 120g (1 cup) cornstarch
• 1 tsp (5ml) fine sea salt
• 1 tsp (5ml) white pepper
• 0.5 tsp (2.5ml) five-spice powder
• Vegetable oil for deep frying (about 1 litre / 4 cups)
• 4 cloves garlic, finely minced
• 2 fresh red chilies, thinly sliced
• 3 green onions, cut into 3cm pieces
• Extra salt flakes for finishing

Instructions

1. Pat squid completely dry with paper towels — any moisture will cause dangerous spattering and prevent crisping.
2. Combine cornstarch, salt, white pepper, and five-spice in a large bowl. Toss squid in the mixture until evenly coated. Shake off excess.
3. Heat oil in a wok or deep heavy pot to 190°C (375°F). Use a thermometer for accuracy.
4. Fry squid in small batches — do not crowd the pan — for 90 seconds to 2 minutes per batch until golden and crisp. The squid will cook quickly. Remove with a spider strainer and drain on paper towels.
5. Pour off most of the frying oil, leaving about 1 tbsp (15ml) in the wok. Increase heat to high.
6. Add garlic, chili, and green onion to the hot wok and stir-fry for 30-45 seconds until fragrant.
7. Return all fried squid to the wok and toss vigorously for 20 seconds to coat with aromatics.
8. Transfer to a serving plate immediately and finish with a pinch of salt flakes.
9. Serve at once — the squid loses its crispness quickly.

Cook's Notes: Thoroughly drying the squid is the single most important step for achieving the signature crunch. If fresh squid is unavailable, thawed frozen squid works well, but must be dried even more carefully. A cast iron Dutch oven maintains oil temperature better than a thin pot.