Salt & Pepper Squid Recipe
HK$108
Aberdeen Street Social's Salt & Pepper Squid showcases the perfect balance of textures and flavors that defines Cantonese cuisine. Fresh squid rings are lightly battered and deep-fried until golden and crispy, then tossed with our signature salt and pepper seasoning blend featuring aromatic spices, fresh chilies, and herbs.
Aberdeen Street Social Recipe
Our salt and pepper seasoning is made fresh daily using premium spices and aromatics, creating the perfect coating for tender squid.
Ingredients
For the Squid:
- 500g fresh squid, cleaned and cut into rings
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp white pepper
- Oil for deep frying
Salt & Pepper Seasoning:
- 2 tbsp sea salt
- 1 tbsp black peppercorns, ground
- 1 tsp white pepper
- 2 red chilies, finely chopped
- 2 green chilies, finely chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 tbsp vegetable oil
Cooking Instructions
- Prepare Squid: Pat squid rings dry with paper towels. Mix cornstarch, flour, salt, and white pepper in a bowl.
- Make Seasoning: Heat 1 tbsp oil in a wok. Stir-fry garlic and chilies for 30 seconds. Add salt and peppers, stir for another 30 seconds. Set aside.
- Coat Squid: Toss squid rings in the flour mixture until evenly coated.
- Deep Fry: Heat oil to 350°F (175°C). Fry squid in batches for 2-3 minutes until golden and crispy. Don't overcook.
- Season: Immediately toss hot squid with the salt and pepper seasoning mixture.
- Serve: Garnish with green onions and serve immediately while hot and crispy.
Chef's Tips from Aberdeen Street Social
Fresh Squid
Use the freshest squid possible and don't overcook - it becomes tough and rubbery very quickly.
Oil Temperature
Maintain proper oil temperature. Too low and the squid absorbs oil; too high and it burns before cooking through.
Seasoning Timing
Toss with seasoning immediately after frying while the squid is still hot for maximum flavor absorption.