Salt and Pepper Squid with Caramelized Onions and B

Name: Salt and Pepper Squid with Caramelized Onions and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons kosher salt; 1 teaspoon Szechwan peppercorns; 1 tablespoon ground black pepper; 1 tablespoon ground white pepper; 1 pound cleaned squid, tentacles separated, tubes cut lengthwise in half; 1 cup self-rising flour; 1/2 teaspoon baking powder; 1 tablespoon peanut oil plus peanut oil, for frying; 1 large onion, sliced; 1 red bell pepper, de-seeded and julienned; 1 yellow bell pepper, de-seeded and julienned; 2 Thai bird chiles or 1 jalepeno, de-stemmed and sliced

Servings: persons

2 tablespoons kosher salt
1 teaspoon Szechwan peppercorns
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 pound cleaned squid, tentacles separated, tubes cut lengthwise in half
1 cup self-rising flour
1/2 teaspoon baking powder
1 tablespoon peanut oil plus peanut oil, for frying
1 large onion, sliced
1 red bell pepper, de-seeded and julienned
1 yellow bell pepper, de-seeded and julienned
2 Thai bird chiles or 1 jalepeno, de-stemmed and sliced

1
Heat a saute pan very hot and add the salt.
2
Reduce the heat and saute for 3 to 5 minutes.
3
Turn heat off and add the peppercorns.
4
Mix and let stand.
5
For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside.
6
To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter.
7
Whisk in the oil.
8
In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels.
9
In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes.
10
Season and add back the squid, mix quickly.
11
PLATING: On a large oval, plate the squid.
12
WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons kosher salt, 1 teaspoon Szechwan peppercorns, 1 tablespoon ground black pepper, 1 tablespoon ground white pepper, and more.

Yes, Salt and Pepper Squid with Caramelized Onions and Bell Peppers 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.

That's it — enjoy your meal!

Salt and Pepper Squid with Caramelized Onions and Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions