# Salt and Pepper Squid

Cuisine: chinese · Time: 45 minutes · Servings: 4

## Ingredients

- 1 lb squid
- 0.25 red bell pepper
- 2 small Thai bird's eye chili
- 3 clove garlic
- 3 piece green onion
- 2 cups oil
- 1 teaspoon cooking wine
- 0.25 teaspoon white pepper
- 1 tablespoon cooking wine
- 1 large egg yolk
- 1 tablespoon potato starch
- 4 tablespoon all-purpose flour
- 2 tablespoon potato starch
- 4 tablespoon water
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon oil
- 2 teaspoon garlic salt
- 0.25 teaspoon white pepper

## Steps

1. Pull the head of the squid out, separating it along with the tentacles from the body. Cut open body lengthwise and remove the innards, cleaning out the inside as much as possible. Remove the interior “bone.” Place the body in a bowl of cold water and rinse.  Pull out any stringy tendons that remain.
2. Set the cleaned body and fin onto a cutting board. With a cleaver or knife, scrape any remaining debris off both sides.
3. Pat the squid pieces dry using paper towels. My dad's preferred method is to place them between two sheets, which he then rolls so as much of the moisture can be absorbed as possible. Once dried, place in a large bowl.
4. Cut the red bell pepper in 1/4-inch thick strips. Dice the Thai bird's eye chili.
5. In a bowl, combine the all-purpose flour and potato starch.
6. In a small bowl, combine the garlic salt and white pepper and thoroughly mix.
7. Heat the oil in a wok to 350°F over high heat. Once the heat reaches temperature, lower the heat.
8. Heat  a new wok on high. You can also use the  same one as before as long as it's been cleaned.

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Source: madewithlau — https://www.madewithlau.com/recipes/salt-pepper-squid
Page: https://findfood.fun/en/recipes/7519
Language: en