Equipment
Ingredients
Squid & Marinade
- 500 g squid tubes, cleaned and skin removed
- 15 ml shaoxing wine
- 10 ml soy sauce
- 2 g white pepper powder
Salt & Pepper Breading
- 120 g panko breadcrumbs
- 8 g sichuan peppercorns, toasted and ground
- 10 g sea salt flakes
- 5 g black pepper, coarsely ground
- 60 g cornstarch
- 2 eggs, beaten
- 1000 ml vegetable oil
Spicy Chilli Dip (Nam Jim Seafood Style)
- 6 green bird's eye chilies
- 3 garlic cloves
- 2 coriander roots, washed and chopped
- 45 ml fish sauce
- 45 ml lime juice
- 20 g palm sugar
Refreshing Coriander Salad
- 40 g fresh coriander leaves
- 150 g cucumber, julienned, seeds removed
- 30 g red shallot, thinly sliced
- 10 ml rice vinegar
- 5 ml sesame oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 421 kcal
- Protein
- 29 g
- Carbohydrates
- 65 g
- Fat
- 5 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 1808 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 347 mg
- Potassium
- 978 mg
- Calcium
- 144 mg
- Iron
- 5.0 mg
- Magnesium
- 100 mg
- Phosphorus
- 410 mg
- Zinc
- 2.9 mg
- Vitamin A
- 1769 mcg
- Vitamin C
- 71 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.63 mg
- Niacin
- 3.0 mg
- Folate
- 24 mcg
- Water
- 203 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the squid: Open the tubes flat. Use a knife to lightly score the inside flesh in a criss-cross diamond pattern (do not cut all the way through). Slice into 3cm x 5cm rectangular bite-sized pieces.
Combine squid pieces with Shaoxing wine, soy sauce, and white pepper. Toss to coat and let marinate for 15 minutes.
Make the dipping sauce: In a mortar and pestle, pound the coriander roots, garlic, and chilies into a rough paste. Mix in the palm sugar, fish sauce, and lime juice until sugar dissolves. Set aside.
Prepare the salad: In a bowl, toss the julienned cucumber, coriander leaves, and sliced shallots with rice vinegar and sesame oil. Keep chilled.
Set up a breading station: Place cornstarch in one bowl. In a second bowl, whisk the eggs. In a third bowl, mix panko breadcrumbs with ground Sichuan pepper, black pepper, and sea salt flakes.
Heat vegetable oil in a Dutch oven to 180°C/350°F. While oil heats, dredge squid pieces in cornstarch (shake off excess), dip in egg, then press firmly into the seasoned panko mixture.
Fry squid in small batches for 2-3 minutes until golden brown and curled. Internal temperature should reach 63°C/145°F, but visual cues of golden crust are most reliable here.
Transfer fried squid to a wire rack to drain. Serve immediately with the spicy dip and coriander salad.
Chef's Notes
- Scoring the squid (cutting a diamond pattern) is crucial not just for presentation, but to tenderize the muscle fibers and help the breading adhere.
- For the most aromatic experience, toast whole Sichuan peppercorns in a dry pan until fragrant before grinding them for the breading mix.
- If you cannot find coriander roots for the dip, use the stems—they hold more flavor than the leaves.
- Serve immediately. Squid has a very short window of perfection before it becomes chewy and the breading softens.
Storage
Reheating: Re-fry at 190°C/375°F for 1 minute to restore crunch, though fresh is best.
Troubleshooting
Squid is tough and rubbery
Cause: Overcooked or squid was not scored properly
Fix: Cut into smaller pieces to mask the texture; cannot be reversed
Prevention: Fry for no longer than 3 minutes; ensure diamond scoring cuts through the tough membrane
Breading falls off during frying
Cause: Squid was too wet before dredging or oil was too cold
Fix: None
Prevention: Pat squid dry before the cornstarch step; ensure oil maintains 180°C/350°F
Cultural Context
This dish bridges the gap between Cantonese 'Jiu Yim Sin Yau' (Salt and Pepper Squid) and Western-style breaded appetizers. While traditional recipes use a light starch dusting, this version uses Panko for a distinct crunch, paired with a Thai-inspired Nam Jim Seafood sauce that reflects the bold, acid-forward flavors favored in Southeast Asian seafood cuisine.
