Salt and Pepper Squid Cantonese Way

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour is often cheaper.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil has a neutral flavor and is healthier.

Clean squid and cut into rings.

Marinate squid with rice wine, corn starch, and salt.

Blanch squid briefly in boiling water, then coat with corn starch.

Heat cooking oil in a deep frying pan over medium-high heat until shimmering.

Fry squid in batches until golden and crispy, about 2-3 minutes.

Remove squid and drain on paper towels.

In a separate pan, heat cooking oil and sauté garlic, green onion, and dried red chili until fragrant.

Toss fried squid with the sautéed mixture and drizzle with rice wine.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens