Salt And Pepper Baby Squid – a delicious recipe with baby squid, cornstarch, ground black pepper, salt, Vegetable oil, birds-eye chili peppers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Rinse squid under cold running water. Gently pull tentacles to separate heads from bodies. Remove and discard intestines and quills from bodies. Remove and discard heads and beaks from tentacles, cutting just below eyes so tentacles remain in one piece. Rinse bodies and tentacles under cold running water. Pat dry with paper towel.
2
Cut bodies along one side and lay flat. Using a sharp knife, make shallow diagonal cuts on inside surface of bodies to create a crisscross pattern. Cut into 2 x 1-inch pieces. Combine cornstarch, pepper and salt in a bowl. Dust squid in batches in cornstarch mixture, shaking off excess.
3
Pour enough oil into a medium saucepan to a depth of 2 inches. Heat on medium-high heat to 350u00b0F (or until a cube of bread turns golden in 30 seconds). Fry squid in batches for 2 mins, until light golden. Drain on paper towels.
4
Divide squid among paper cones or pile onto a large platter. Top with chili peppers and cilantro and season with pepper. Serve with lime wedges.
47
kcal
Calories
11
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 lbs whole baby squid, 1/4 cup cornstarch, 1 tbsp freshly ground black pepper, 2 tsp sea salt flakes, and more.
Yes, Salt And Pepper Baby Squid falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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