Equipment
Ingredients
Squid & Marinade
- 500 g squid tubes, cleaned and skin removed
- 15 ml shaoxing wine
- 10 ml soy sauce
- 2 g white pepper powder
Salt & Pepper Breading
- 120 g panko breadcrumbs
- 8 g sichuan peppercorns, toasted and ground
- 10 g sea salt flakes
- 5 g black pepper, coarsely ground
- 60 g cornstarch
- 2 eggs, beaten
- 1000 ml vegetable oil
Spicy Chilli Dip (Nam Jim Seafood Style)
- 6 green bird's eye chilies
- 3 garlic cloves
- 2 coriander roots, washed and chopped
- 45 ml fish sauce
- 45 ml lime juice
- 20 g palm sugar
Refreshing Coriander Salad
- 40 g fresh coriander leaves
- 150 g cucumber, julienned, seeds removed
- 30 g red shallot, thinly sliced
- 10 ml rice vinegar
- 5 ml sesame oil
Nutrition (per serving)
Method
Prepare the squid: Open the tubes flat. Use a knife to lightly score the inside flesh in a criss-cross diamond pattern (do not cut all the way through). Slice into 3cm x 5cm rectangular bite-sized pieces.
Combine squid pieces with Shaoxing wine, soy sauce, and white pepper. Toss to coat and let marinate for 15 minutes.
Make the dipping sauce: In a mortar and pestle, pound the coriander roots, garlic, and chilies into a rough paste. Mix in the palm sugar, fish sauce, and lime juice until sugar dissolves. Set aside.
Prepare the salad: In a bowl, toss the julienned cucumber, coriander leaves, and sliced shallots with rice vinegar and sesame oil. Keep chilled.
Set up a breading station: Place cornstarch in one bowl. In a second bowl, whisk the eggs. In a third bowl, mix panko breadcrumbs with ground Sichuan pepper, black pepper, and sea salt flakes.
Heat vegetable oil in a Dutch oven to 180°C/350°F. While oil heats, dredge squid pieces in cornstarch (shake off excess), dip in egg, then press firmly into the seasoned panko mixture.
Fry squid in small batches for 2-3 minutes until golden brown and curled. Internal temperature should reach 63°C/145°F, but visual cues of golden crust are most reliable here.
Transfer fried squid to a wire rack to drain. Serve immediately with the spicy dip and coriander salad.
Chef's Notes
- Scoring the squid (cutting a diamond pattern) is crucial not just for presentation, but to tenderize the muscle fibers and help the breading adhere.
- For the most aromatic experience, toast whole Sichuan peppercorns in a dry pan until fragrant before grinding them for the breading mix.
- If you cannot find coriander roots for the dip, use the stems—they hold more flavor than the leaves.
- Serve immediately. Squid has a very short window of perfection before it becomes chewy and the breading softens.
Storage
Reheating: Re-fry at 190°C/375°F for 1 minute to restore crunch, though fresh is best.
