Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings as an appetizer; 4 servings as a main course
Level:
Intermediate
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 to 8 servings as an appetizer; 4 servings as a main course
Level:
Intermediate

Ingredients

Salad Dressing:
  • 1 tablespoon chili oil
  • 1 tablespoon vegetable oil
  • 2 lemons, juiced
  • Salt and freshly ground white pepper
Salad:
  • 6 ounces mixed baby greens
  • 1/2 cup peeled and julienned carrots
  • 2 scallions, chopped lengthwise
Squid:
  • Vegetable oil, for frying
  • 2 eggs, beaten
  • 5 tablespoons potato starch
  • 1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings
  • Sea salt and freshly ground white pepper
  • Chile flakes
  • 2 scallions, green parts only, sliced, for garnish

Directions

Watch how to make this recipe.

For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside. For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve.

For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a tiny piece of bread browns in 15 seconds. If frying in a wok, make sure that the wok is stable on a burner or wok ring. 

Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes. When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with the sliced scallion greens and serve.

Cook's Note

You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Paper-Wrapped Crispy Salt and Pepper Chicken

Recipe courtesy of Ching-He Huang

Salt and Pepper Red Crab: Cua Rang Muoi

Recipe courtesy of Luke Nguyen

Salt and Pepper Squid

Recipe courtesy of Nigella Lawson

Crispy Salt and Pepper Squid with Spicy Asian Salad

Recipe courtesy of Ching-He Huang

Salt and Pepper Calamari with Sweet and Sour Sauce

Recipe courtesy of Emeril Lagasse

Crispy Squid with Garlic Mayonnaise

Recipe courtesy of Nigella Lawson

Crispy Squid with Garlic, Chile, and Basil

Recipe courtesy of Alex Guarnaschelli

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Cheap Eats

11pm | 10c

Cheap Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Cheap Eats

3am | 2c

Cheap Eats

3:30am | 2:30c

So Much Pretty Food Here