Chinese Salt and Pepper Squid

Serves 4



700g squid tentacles
1 tbsp Shaoxing wine
½ tsp sesame oil
Vegetable oil, for frying

½ cup plain flour
½ tsp semolina
1/3 cup polenta
1 tsp salt, plus extra
½ tsp white pepper, plus extra

2 tsp minced ginger
5 garlic cloves, sliced
2 long green chillies, sliced
1 spring onion sliced


  1. Combine squid tentacles in a bowl with Shaoxing wine and sesame oil. Cover with cling wrap and place in the fridge to marinate for at least 20 minutes.

  2. In a separate bowl, combine plain flour, semolina, polenta, salt and white pepper.

  3. Remove squid from the fridge, dredge in the dry mixture and deep fry until golden brown, about 2.5 mins. Drain and season immediately with extra salt and white pepper.

  4. Heat a wok over medium-high heat and add 1 tbsp of vegetable oil. Add minced ginger, garlic cloves, chillies, and spring onion, and stir fry for 30 secs until aromatic.

  5. Add squid and toss gently to infuse flavours, about 30 seconds. Serve immediately!