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Home Food & Drinks Recipes Cooking Hong Kong-Style Salt & Pepper Squid

Hong Kong-Style Salt & Pepper Squid

Asian flavours
Seafood

Baked calamari the way the Cantonese like them: tender, crispy and with plenty of spiciness from three kinds of pepper.

Ingredients (4 servings)
500 g calamari, gutted & rinsed
100 g cornflour
1 pinch(es) salt
1 teaspoon(s) black peppercorns
1 teaspoon(s) Szechuan pepper
1 l sunflower oil
2 stalk(s) spring onions, cut finely
1 clove of garlic, thinly sliced
1-2 red Thai chilli peppers, cut into thin rings
6 lime wedges
  • Set aside the squid tentacles, cut the body into tubes, cleaned and ready to cook. Cut them open lengthwise and mark the inside with a sharp knife or Stanley knife with a 5mm rhombus pattern – without cutting through them. 
  • Lay flat and divide each body into three triangles. Toast the two peppers in a pan over a medium-high heat without adding oil for about a minute, then grind coarsely using a mortar and pestle.
  • Mix two-thirds of this mixture with salt and cornflour. Dredge the squid in the mixture.
  • Meanwhile, heat 5cm of oil in a wok with a potato slice until the slice is brown. Take out and fry the squid in two to three batches for two minutes each until golden brown.
  • At the same time, in a frying pan, heat 3 tablespoons of oil until hot, sauté the whites of the spring onions and garlic with the chillies over a high heat.
  • Drain the squid, mix with the onion and chilli mixture, sprinkle with the remaining pepper and green onion pieces and serve with lime.
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