Salt and pepper squid /calamari is a classic Cantonese Chinese appetizer or main dish like crab stir fry, steamed garlic shrimp, chili garlic shrimp, steamed fish and lobster yee mein. If you are a fan of seafood, you will love this Chinese salt and pepper squid recipe because it is amazingly delicious. The combination of crispy squid and aromatic seasonings is simply irresistible. I am sure it will become your new favorite dish or appetizer. Let’s learn how to make this Chinese salt and pepper calamari recipe with detailed photo instructions and a video below the recipe card. And, enjoy a taste of Chinese cuisine at your home!
Love authentic Chinese food? Check out these char siu, pork knuckles ginger stew, steamed spareribs, tomato eggs, Chinese spinach amaranth, braised Chinese mushrooms, hairy gourd vermicelli, bitter melon with beef and claypot rice recipes.
What is salt and pepper squid?
Salt and pepper squid or calamari is a popular Cantonese Chinese seafood dish. Typically, it is made by coating small pieces of squid in a batter and then deep-frying them until crispy. Then, it combines with salt, black pepper and other spices to give the dish more flavor.
This Chinese salt and pepper squid or calamari recipe is perfect as an appetizer or a main course accompanied by rice and a vegetable dish such as yu choy sum, gai lan, water spinach and baby bok choy. Also, people like to enjoy it with a cold beer or a glass of white wine. Or, just simple flavored carbonated sparkling water is another great choice if you don’t drink alcohol. The combination of crispy squid and aroma seasoning is hard to resist.
What makes this Chinese restaurant style salt and pepper squid recipe good?
This Chinese restaurant style salt and pepper squid recipe is not like a regular recipe. It is made with crispy batter. A thin layer of batter is covered with the squid and deep fry it to create a crispy, fluffy, crunchy and golden brown outer layer, but inside is soft and tender.
Besides, I am going to share some tips for how to make crispy batter and prepare calamari, so the batter can stay on the squid. Also, toss the deep fried squid at the end with salt, black pepper and other spices which give the dish more flavor and extra texture.
Is calamari the same as squid?
Yes, calamari is a type of squid. Usually calamari refers to a different species of squid and commonly consumed as food. These species typically have a slightly sweeter and tender texture than other types of squid. Therefore, it makes them a popular choice for fried or stir fry.
What kind of squid do you use?
I used pre-cut frozen calamari because I can find it easily at regular stores like Walmart and it saves some time to clean and cut it. The brand is BOS’N giant calamari rings.
What dipping sauce do you use?
Personally, I like to dip the Chinese salt and pepper calamari with Thai sweet chili sauce. However, you can dip it with sweet & sour sauce, fry sauce and ranch dressing. Or, any sauces you prefer.
What are the ingredients for Chinese salt and pepper squid?
In this Chinese salt and pepper calamari recipe, the main ingredients are squid, salt, black pepper, chili peppers, green onions, and fried shallots. I try to use less water content spices for the stir fry part because you don’t want to make the deep fried crispy calamari soggy.
For the crispy batter, I used cake flour, potato starch, cornstarch, baking powder, egg, water and vegetable oil. (Usually, I like to add custard powder because it gives the batter more color and little flavor. You don’t have to add it if you don’t have it. However, I highly recommend adding it if you have custard powder. This can be optional.)
Cooking tips for how to make Chinese salt and pepper calamari:
Squid:
- I used pre-cut frozen squid rings because it is easier and can get them at regular grocery stores. If not, using a fresh one is ok. Just clean, remove the hard part inside the squid and cut it.
- Pour the hot boiling water into the squid and let it soak for 10 seconds. Then, drain it well. This process is quick and be careful with the hot water. This step helps the batter stay on the calamari better when deep frying.
- After that, use paper towels to dry the squid very well. Then, season it. Mix the seasoned squid into the batter mixture well.
Batter:
- For the batter, I highly recommend adding 2 ¼ teaspoons of custard powder because it gives more color and little flavor. If you don’t have it, it is ok. I put this as an option.
- Mix it very well and smooth it out. Make sure there are no clumps.
Deep fry:
- Deep frying the calamari around 350F, put the wooden chopsticks into the oil when you see air bubbles. It’s a good indicator and ready for deep frying.
- Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.
- Don't overcrowd the wok when deep frying the squid because this can cause the temperature of the oil to drop and prevent the squid from becoming crispy. Therefore, fry the squid in small batches until it’s golden brown and crispy.
- Put the deep fried calamari on the plate with paper towels to absorb excess oil.
Stir fry:
- For the spices stir fry, I try to use less water content spices like fried shallots and it gives a great aroma flavor to the dish and I don't want to make the crispy calamari soggy when stir fry with the seasonings.
- Remember to turn off the heat or fire, add the green onions. Use the remaining heat to keep stir frying it a little bit.
- Lastly, add the deep fried squid and toss it with the seasonings.
- If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip with Thai sweet chili, fry sauce, sweet and sour sauce or ranch dressing.
FAQs:
I suggest not to skip this step. This is a crucial step to make crispy fried calamari because when you cook squid, water will come out and it shrinks. This step helps the batter stay on the calamari better when deep frying.
It is because adding custard powder gives more color and little flavor. When you deep fry it turns gold brown faster and shortens the time of cooking. Therefore, the calamari is tender, soft and cooked. If you don’t have it, it is ok. I have tested both and I prefer adding it. Therefore, I put custard powder as an option in this salt & pepper calamari recipe.
Typically, the seasonings for salt and pepper squid are salt, black pepper, and chili peppers and green onion.
In this Chinese salt and pepper squid recipe, I try to use less water content spices because you don’t want to make the crispy calamari soggy when mixed with the seasonings. Therefore, I picked fried shallots and it gives aroma to the dish with the salt, pepper and green onion.
The best is to consume them when they are freshly made. If you need to reheat it, put them in an air fryer 400F for 3-5 minutes.
Instructions for how to make Chinese salt and pepper squid:
Preparation:
1. Wash and cut 2 sticks of green onion (2.3 oz) into pieces.
2. Wash and cut 2 red Fresno chili peppers into slices. Try to remove as much seed as you can, so it won't be too spicy.
Crispy Batter:
3. Put 1 cup of cake flour into a container.
4. Put 5 tablespoons of potato starch, ¼ cup of cornstarch, 3 ¾ teaspoons of baking powder into the container. (* Highly recommend adding 2 ¼ teaspoons of custard powder. If not, it is ok. Custard powder is optional.) Then, mix it well.
5. Crack 1 large egg (2 oz) into the flour mixture.
6. After that, add ¾ cup of water and ⅓ cup of oil into the flour mixture.
7. Mix it very well and smooth it out. Make sure there are no clumps.
8. Wash and rinse the defrosted pre-cut calamari into a big bowl.
Cooking:
9. Pour 4 cups of water into a pot and turn on medium high fire.
10. When the water is boiling, pour the hot boiling water into the bowl with calamari in step 8 immediately. Let it soak for 10 seconds. (Be careful with the hot boiling water and don't soak for too long, only 10 seconds.)
11. Then, drain the water and dry the squid on a plate with paper towels very well.
12. Add ¼ teaspoon of salt and ⅛ teaspoon of white pepper on the plate with dry squid from step 11. Then, mix it well.
13. After that, put the seasoned squid from step 12 into the batter mixture step 7 and mix it well. Make sure the squid are covered with batter.
Deep frying:
14. The following step, pour 3 cups of oil into the wok and turn on a small fire.
15. Insert wooden chopsticks into the oil. If you see air bubbles around it, it is a good indication that the oil is hot enough for deep frying. It is around 350 F if you measure it with a thermometer.
16. Slowly put the battered squid from step 13 into the oil and let it deep fry both sides golden brown. (* Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.)
17. Use a strainer to take out the golden brown deep fry calamari.
18. Continue deep fry the rest of the calamari and put them on a plate with paper towels to absorb excess oil. (* If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip it with Thai sweet chili sauce, fry sauce, sweet & sour sauce or ranch dressing.)
Stir frying:
19. Pour 1 teaspoon of oil into the wok and turn on medium small fire.
20. Put the cut red chili pepper from step 2 into the wok and stir fry it a little bit.
21. After, add ⅓ cup of fried shallots (0.8 oz) into the wok. Then, stir fry them a little bit.
22. Next, add ¼ teaspoon of salt and ¼ teaspoons of black pepper and stir fry them a little bit.
23. Turn off the fire, add the cut green onion from step 1 into the wok and use the remaining heat to stir fry them a little bit.
24. Lastly, add the deep fried calamari from step 18 into the wok, toss, mix the seasoning and ready to serve.
Enjoy this tasty and crispy Chinese salt and pepper squid/ calamari recipe! Also, check out these sticky rice dumplings, siu mai, congee, Chinese pancake, pineapple buns, eggplant pork stir fry, salmon sushi cups and taro sago dessert recipes.
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Salt and Pepper Squid
Equipment
- 1 wok
- 1 Pot
Video
Ingredients
- 1 pound Squid (Pre-cut frozen calamari)
Batter:
- 1 cup Cake flour
- 5 tablespoons Potato starch
- ¼ cup Corn starch
- 3 ¾ teaspoons Baking powder
- 2 ¼ teaspoons Custard powder (Optional)
- 1 large Egg (2 oz)
- ¾ cup Water
- ⅓ cup Vegetable oil
Seasoning squid:
- ¼ teaspoon Salt
- ⅛ teaspoon White pepper
Stir frying seasonings:
- 1 teaspoon Vegetable oil
- 2 Red Fresno chili peppers (2.2 oz)
- 2 sticks Green onions (2.3 oz)
- ⅓ cup Fried shallots (0.8 oz)
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Others:
Boiling water soak squid:
- 4 cups Water
Deep fry squid:
- 3 cups Vegetable oil
Instructions
- Wash and cut 2 sticks of green onion (2.3 oz) into pieces.
- Wash and cut 2 red Fresno chili peppers into slices. Try to remove as much seed as you can, so it won't be too spicy.
- Put 1 cup of cake flour into a container.
- Put 5 tablespoons of potato starch, ¼ cup of cornstarch, 3 ¾ teaspoons of baking powder into the container. (* Highly recommend adding 2 ¼ teaspoons of custard powder. If not, it is ok. Custard powder is optional.) Then, mix it well.
- Crack 1 large egg (2 oz) into the flour mixture.
- After that, add ¾ cup of water and ⅓ cup of oil into the flour mixture.
- Mix it very well and smooth it out. Make sure there are no clumps.
- Wash and rinse the defrosted pre-cut calamari into a big bowl.
- Pour 4 cups of water into a pot and turn on medium high fire.
- When the water is boiling, pour the hot boiling water into the bowl with calamari in step 8 immediately. Let it soak for 10 seconds. (Be careful with the hot boiling water and don't soak for too long, only 10 seconds.)
- Then, drain the water and dry the squid on a plate with paper towels very well.
- Add ¼ teaspoon of salt and ⅛ teaspoon of white pepper on the plate with dry squid from step 11. Then, mix it well.
- After that, put the seasoned squid from step 12 into the batter mixture step 7 and mix it well. Make sure the squid are covered with batter.
- The following step, pour 3 cups of oil into the wok and turn on a small fire.
- Insert wooden chopsticks into the oil. If you see air bubbles around it, it is a good indication that the oil is hot enough for deep frying. It is around 350 F if you measure it with a thermometer.
- Slowly put the battered squid from step 13 into the oil and let it deep fry both sides golden brown. (* Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.)
- Use a strainer to take out the golden brown deep fry calamari.
- Continue deep fry the rest of the calamari and put them on a plate with paper towels to absorb excess oil. (* If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip it with Thai sweet chili, fry sauce, sweet and sour sauce or ranch dressing.)
- Pour 1 teaspoon of oil into the wok and turn on medium small fire.
- Put the cut red chili pepper from step 2 into the wok and stir fry it a little bit.
- After, add ⅓ cup of fried shallots (0.8 oz) into the wok. Then, stir fry them a little bit.
- Next, add ¼ teaspoon of salt and ¼ teaspoons of black pepper and stir fry them a little bit.
- Turn off the fire, add the cut green onion from step 1 into the wok and use the remaining heat to stir fry them a little bit.
- Lastly, add the deep fried calamari from step 18 into the wok, toss, mix the seasoning and ready to serve.
Notes
Cooking tips for how to make Chinese salt and pepper calamari:
Squid:
- I used pre-cut frozen squid rings because it is easier and can get them at regular grocery stores. If not, using a fresh one is ok. Just clean, remove the hard part inside the squid and cut it.
- Pour the hot boiling water into the squid and let it soak for 10 seconds. Then, drain it well. This process is quick and be careful with the hot water. This step helps the batter stay on the calamari better when deep frying.
- After that, use paper towels to dry the squid very well. Then, season it. Mix the seasoned squid into the batter mixture well.
Batter:
- For the batter, I highly recommend adding 2 ¼ teaspoons of custard powder because it gives more color and little flavor. If you don’t have it, it is ok. I put this as an option.
- Mix it very well and smooth it out. Make sure there are no clumps.
Deep fry:
- Deep frying the calamari around 350F, put the wooden chopsticks into the oil when you see air bubbles. It’s a good indicator and ready for deep frying.
- Extremely be careful when you deep fry the squid because hot oil may splash, especially when you turn and move them.
- Don't overcrowd the wok when deep frying the squid because this can cause the temperature of the oil to drop and prevent the squid from becoming crispy. Therefore, fry the squid in small batches until it’s golden brown and crispy.
- Put the deep fried calamari on the plate with paper towels to absorb excess oil.
Stir fry:
- For the spices stir fry, I try to use less water content spices like fried shallots and it gives a great aroma flavor to the dish and I don't want to make the crispy calamari soggy when stir fry with the seasonings.
- Remember to turn off the heat or fire, add the green onions. Use the remaining heat to keep stir frying it a little bit.
- Lastly, add the deep fried squid and toss it with the seasonings.
- If you don’t like the stir fry seasoning part, you can stop after deep frying calamari. Only deep frying calamari tastes great too! You can dip with Thai sweet chili, fry sauce, sweet and sour sauce or ranch dressing.
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