Salt and Pepper Squid

Ingredients

• 10 oz cleaned squid tubes (cut into rings)
• oil (for deep-frying)
• 1/2 tablespoon oil (for stir-frying)
• 2 tablespoons chopped scallions
• 1 teaspoon chopped red chilies
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking soda
• 1 egg white
• 1/2 cup water
• 1 pinch salt

Steps

1. 1

   Rinse the squid under water, then pull the tentacles from the head. Remove and discard the cartilage from the tube, and cut into rings.Pro Tip: Make sure to pat the squid very dry before coating in batter so it fries up extra crispy instead of soggy.

2. 2

   Mix all the ingredients for the frying batter until well combined. Add the squid to the batter and stir to coat evenly.

3. 3

   To deep-fry the squid, heat 2 to 3 inches (5 - 7.5 cm) of oil in a wok or frying pan to 350°F (175°C). Gently drop the squid into the oil and immediately loosen them with a spatula to prevent clumping.

4. 4

   Deep-fry the squid until golden brown and crispy, but do not over-fry. Remove with a strainer or slotted spoon, and drain excess oil by placing the squid on a plate lined with paper towels.

5. 5

   To stir-fry, heat 1/2 tablespoon of oil in a skillet over high heat. Add the scallions and red chilies, stirring quickly. Return the fried squid to the skillet and add the salt and white pepper. Stir to combine well. Transfer to a plate and serve hot.