Chinese salt and pepper squid

Marion has taken salt and pepper squid – a Chinese restaurant classic – and made it super light and simple to prepare!

Salt and Pepper Squid - This was one of my favorite dishes at Honto's, a restaurant that used to be in Atlanta. It's never been as good anywhere else. Now I can try duplicating it at home!

Recipe video above. It only took us 3 years to crack the ultimate, truly crispy Salt and Pepper Squid! Hand on heart, this is crispier than any squid I've had in a restaurant, ever. The fry batter is light, super crunchy and not greasy at all. In fact, it's so crispy it stays crispy even when it's stone cold!After eliminating rice flour, potato flour and tapioca, we found the perfect ratio of flour to cornflour (cornstarch) that fries up crunchy in mere minutes, before the squid can…

Crispy fried salt and pepper squid with Szechuan pepper, black pepper and chilli, a perfect spicy nibble and my favourite way to cook calamari.

Extra crispy Salt and Pepper Squid just like authentic Chinese restaurants. Easy and the best recipe with few ingredients: squid, salt, ground white pepper, scallion and red chilies.

Salt and pepper squid. For the full recipe by Jeremy Pang, click the picture or see http://www.redonline.co.uk

Take your squid to the next level with our Salt and Pepper Squid with Chinese Broccoli Recipe, the hot and tasty Tamarind Sauce is a guaranteed game changer. The texture and flavour of the Salt and Pepper Squid with the Chinese Broccoli balances freshness with classic Chinese flavours.

Looking for more delicious food for dinner? This Salt and Pepper Squid starts with bites of perfectly seasoned squid served with a squeeze of lemon and a creamy garlic aioli. Pin this simple seafood recipe!

Are you a shrimp / prawn person? Well, I am. They are so versatile and readily available at most local markets and supermarkets, I find myself using them whenever I need to whip up a quick meal. If you are not a fan of prawn, you could try using squid, chicken or even tofu as your choice of protein.

I’ve taken the Chinese restaurant classic and made it super light and simple to prepare – and it really is incredible! Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite.