Recipe Tip: Hong Kong-style Salt & Pepper Squid

Recipe Tip: Hong Kong-style Salt & Pepper Squid

Top Recipe for 4 Persons by Severin Corti. All ingredients and tips for getting it right. Tender on the inside, crunchy on the outside and seasoned with plenty of pepper and spice, these tasty Hong Kong-style morsels are perfect served as a nibble with drinks.



    1. Step 1

      Separate the squid tentacles from the body tubes and set aside.
    2. Step 2

      Score the insides of the squid bodies with the tip of a sharp knife in a diamond pattern, being careful not to cut all the way through.
    3. Step 3

      Cut each squid body into 3–4 triangles, keeping them the same approximate size.
    4. Step 4

      Toast the black pepper and Sechuan pepper in a dry pan over a brisk heat for 1 minute, then grind coarsely in a pestle and mortar.
    5. Step 5

      Mix two thirds of the pepper mixture in a medium bowl with the salt and cornflour. Dredge the squid in it.
    6. Step 6

      Meanwhile, in a wok, heat 5cm of oil until hot. It is ready when a breadcrumb dropped into the hot oil sizzles and rapidly rises to the surface.
    7. Step 7

      Fry the squid in 2–3 batches for 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm.
    8. Step 8

      Meanwhile, heat 3 tbsp oil in a frying pan and fry the white parts of the spring onions, the garlic and chillies over a high heat.
    9. Step 9

      Sprinkle the fried squid with onion-chilli mixture and sprinkle over the remaining pepper mixture.
    10. Step 10

      Garnish with the green parts of the sliced spring onions and serve with lime.
    11. Step 11

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    12. Step 12

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    13. Step 13

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    14. Step 14

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    15. Step 15

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