Equipment
Ingredients
Dipping sauce
- 100 g granulated sugar
- 50 ml water
- 30 ml white wine vinegar
- 1 red chili, finely chopped
- 2 garlic, peeled and finely chopped
- 15 g ginger, peeled and finely chopped
- 3 g cilantro, chopped
Squid and coating
- 2 squid
- 12 g sichuan peppercorns
- 12 g black peppercorns
- 3 g red pepper flakes
- 9 g sea salt
- 60 g self-raising flour
- 60 g cornflour
- 500 ml vegetable oil, for shallow frying
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 734 kcal
- Protein
- 52 g
- Carbohydrates
- 121 g
- Fat
- 6 g
- Fiber
- 5 g
- Sugar
- 51 g
- Sodium
- 1890 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 699 mg
- Potassium
- 963 mg
- Calcium
- 141 mg
- Iron
- 4.5 mg
- Magnesium
- 126 mg
- Phosphorus
- 725 mg
- Zinc
- 5.0 mg
- Vitamin A
- 112 mcg
- Vitamin C
- 37 mg
- Vitamin E
- 4.2 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 3.9 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 1.42 mg
- Niacin
- 8.7 mg
- Folate
- 75 mcg
- Water
- 296 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small saucepan, combine 100g sugar, 50ml water, and 15ml (1 tbsp) of the white wine vinegar.
Heat the saucepan gently until the sugar dissolves, then bring to a boil for 1 minute.
Add the chopped chili, garlic, and ginger to the syrup and simmer for 1 minute.
Remove the sauce from the heat, stir in the remaining 15ml of vinegar, and set aside to cool.
Slice the squid bodies open lengthwise and score the interior surface with a shallow criss-cross pattern.
Cut the scored squid bodies into bite-sized pieces and divide the tentacles into quarters.
Toast the Sichuan peppercorns, black peppercorns, and chili flakes in a dry pan over medium heat until aromatic.
Transfer the toasted spices and 9g sea salt to a pestle and mortar and grind into a fine powder.
Whisk the ground spice mixture with 60g self-raising flour and 60g cornflour in a bowl.
Toss the squid pieces in the flour mixture until every piece is thoroughly and evenly coated.
Stir the chopped cilantro into the cooled dipping sauce and transfer to a serving ramekin.
Heat 2cm of vegetable oil in a saucepan to 180°C (350°F).
Fry the squid in batches for 1-2 minutes at 180°C (350°F) until the coating is golden-brown and crisp.
Remove squid with tongs, drain briefly, and serve immediately with the dipping sauce.
Chef's Notes
- For the crispiest coating, ensure the squid is completely dry before tossing it in the flour mixture. Any moisture will make the coating clump.
- Don't overcook the squid; it can become tough and rubbery. The scoring helps, but a short frying time is key.
- The Sichuan peppercorns provide a unique numbing sensation; adjust the quantity to your preference if you're sensitive to it.
- The dipping sauce can be made ahead of time and stored in the refrigerator. The flavors will meld beautifully.
- For an extra layer of flavor, you can add a pinch of five-spice powder to the flour coating.
Storage
Refrigerator: 1 day — Texture will degrade significantly.
Reheating: Reheat in a hot oven or air fryer to restore some crispness.
Troubleshooting
Squid is tough or rubbery
Cause: The squid was cooked for too long.
Fix: Cannot be fixed.
Prevention: Monitor the time closely; squid only needs 60-120 seconds in hot oil.
Coating is oily and soft rather than crisp
Cause: Oil temperature was below 180°C (350°F) or the pan was overcrowded.
Fix: Increase heat and flash-fry for 15 seconds, though this risks overcooking the squid.
Prevention: Use a thermometer to verify heat and fry in small batches.
Cultural Context
This dish draws inspiration from Sichuan cuisine, famous for its bold flavors and liberal use of chili and Sichuan peppercorns. The scoring of the squid is a common technique in Chinese cooking to ensure even cooking and tender texture, while the sweet and sour chili sauce is a classic accompaniment to fried seafood.
