Recipe Tip: Hong Kong-Style Salt & Pepper Squid

Recipe Tip: Hong Kong-Style Salt & Pepper Squid

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Baked calamari the way the Cantonese like them: tender, crispy and with plenty of spiciness from three kinds of pepper.



    1. Step 1

      Set aside the squid tentacles, cut the body into tubes, cleaned and ready to cook. Cut them open lengthwise and mark the inside with a sharp knife or Stanley knife with a 5mm rhombus pattern – without cutting through them.
    2. Step 2

      Lay flat and divide each body into three triangles. Toast the two peppers in a pan over a medium-high heat without adding oil for about a minute, then grind coarsely using a mortar and pestle.
    3. Step 3

      Mix two-thirds of this mixture with salt and cornflour. Dredge the squid in the mixture.
    4. Step 4

      Meanwhile, heat 5cm of oil in a wok with a potato slice until the slice is brown. Take out and fry the squid in two to three batches for two minutes each until golden brown.
    5. Step 5

      At the same time, in a frying pan, heat 3 tablespoons of oil until hot, sauté the whites of the spring onions and garlic with the chillies over a high heat.
    6. Step 6

      Drain the squid, mix with the onion and chilli mixture, sprinkle with the remaining pepper and green onion pieces and serve with lime.