Crisp squid with a brief aromatic toss
Salt-and-pepper squid needs dry prepared seafood, a light coating and small frying batches. This is the Lau family’s wet-batter approach, not a mixture of wet batter and a separate cornmeal dredge. Prepare the aromatics first so the fried squid does not wait while you chop.
Ingredients for 450 g cleaned squid
For the marinade, use a quarter tsp white pepper, 1 tbsp cooking wine, one egg yolk and 1 tbsp potato starch. Batter uses 4 tbsp flour, 2 tbsp potato starch, 4 tbsp water, 1 tsp baking powder, half a tsp salt and 1 tsp oil. Prepare three garlic cloves, three scallions, two Thai chilies and a quarter red bell pepper. Combine 2 tsp garlic salt with a quarter tsp white pepper for seasoning, adding only as much as needed.
Score and dry the squid
Open the mantle and make shallow crossed cuts on its inner surface without cutting through. Cut it into roughly 2.5 cm pieces; divide tentacles into manageable lengths. Pat dry, mix with the marinade and then coat with the batter. Keep uncooked seafood refrigerated until preparation.
Fry in batches
The source fries at 177 C for about 2.5-3 minutes. Use a deep, stable pan with headroom, keeping oil below halfway up its sides, and enough oil for pieces to move freely. Lower pieces carefully, avoid crowding and let oil recover between batches. Drain on a rack. This adaptation omits the source’s optional hotter second fry.
Timing and a golden coating alone cannot establish the center’s safety. Check a thick piece with a suitable thermometer; Hong Kong CFS advises thorough cooking to a core temperature of at least 75 C. Do not extend every batch blindly once the squid is cooked.
Finish without making the coating soggy
In a separate wok with a little oil, briefly cook chopped garlic, chilies, scallions and bell pepper. Add the fried squid and toss just to distribute aromatics, then sprinkle the seasoning gradually. Serve promptly rather than simmering it in a sauce. Contains squid, egg and wheat.
Frequently Asked Questions
Why did the batter slide off?
Check excess water on the squid and the batter’s measured liquid. Do not solve wet seafood by continually adding flour to an unmeasured mixture.
Do I need a second fry?
No second fry is specified in this adaptation. Focus on small batches, controlled oil temperature and prompt serving first.
Other dishes: shrimp-and-pork wonton soup and ginger-scallion soy finish for fish. Recipe: Made With Lau’s squid. Safety: CFS thorough-cooking guidance and CFS frying-oil guidance.