Entree: Taiwan – 椒鹽中卷 ➤ Jiaoyan Zhongjuan (Crispy deep-fried squid pieces tossed with salt, white pepper, and fried garlic and chilies)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Additional 15 min

Total 35 min

Ingredients

- 1 lb (450 g) squid tubes, cleaned and cut into 1/2-inch (1.3 cm) rings
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) ground white pepper, plus extra to taste
- 1/4 tsp (0.5 g) ground sichuan peppercorns (optional)
- 1 cup (120 g) cornstarch
- 1/4 cup (30 g) rice flour
- 1 large egg white (approx. 30 g)
- 2 tbsp (30 ml) cold rice wine or dry sherry
- 1/3 cup (80 ml) ice water
- Vegetable oil for deep-frying, about 4 cups (950 ml) or enough for a 3-inch-deep fryer
- 4 cloves (approx. 12 g) garlic, thinly sliced
- 2 scallions (approx. 30 g), whites and greens separated, thinly sliced
- 2 small fresh Thai chilies (approx. 10 g), sliced diagonally
- 1/2 tsp (2 g) granulated sugar
- Lemon wedges for serving

Instructions

1. Prepare and marinate: Pat squid rings very dry. In a bowl toss squid with 1/2 tsp (2.5 g) salt, 1/2 tsp (1 g) white pepper, rice wine, and egg white; refrigerate 10–15 minutes while you prepare the coating.
2. Make coating: In a shallow bowl whisk together cornstarch, rice flour, and a pinch of salt. Add ice water gradually and stir to a slightly crumbly coating (you want a dry-but-bindable mix for a very crisp finish).
3. Heat oil: Heat vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to maintain temperature during frying.
4. Fry squid in batches: Lightly dredge marinated squid in the starch mix, shaking off excess. Fry in small batches 45–60 seconds until edges curl and coating is very crisp and pale golden. Do not overcrowd. Drain on a wire rack or paper towels; keep warm in a low oven if needed.
5. Crisp aromatics: In a wide skillet or wok over medium heat add 2 tbsp (30 ml) oil from the fryer or fresh oil. Add sliced garlic and white scallion parts and fry briefly until garlic is just golden and aromatic, about 30–45 seconds. Add sliced chilies and sugar and stir 10–15 seconds.
6. Toss and finish: Return fried squid to the skillet and toss quickly to coat with the garlic-chili mixture. Sprinkle with remaining 1/2 tsp (2.5 g) salt, 1/4 tsp (0.5 g) white pepper and optional sichuan pepper, adjust to taste. Garnish with scallion greens and serve immediately with lemon wedges.