Entree: China – Taiwanese Chinese – 椒鹽中卷 ➤ Jiāo yán zhōng juǎn (Crispy deep-fried squid tossed with fried garlic, chilies, scallions, and salt-and-pepper seasoning)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 medium squid tubes, cleaned and sliced into 1/2-inch (1 cm) rings, approx. 1 lb (450 g) total
- 1 tsp (5 ml) rice wine or Shaoxing wine
- 1/2 tsp (3 g) kosher salt, for marinade
- 1/4 tsp (0.5 g) white pepper, for marinade
- 1 egg white (approx. 1 1/16 oz (30 g))
- 3/4 cup (90 g) tapioca starch or sweet potato starch
- Vegetable oil for deep frying (enough to fill a wok or pot to 2–3 inches (5–7.5 cm))
- 2 cloves garlic, thinly sliced (approx. 0.21 oz (6 g))
- 2 small Thai bird chilies, sliced (or 1 serrano), adjust to taste
- 3 scallions, cut into 1-inch (2.5 cm) pieces (approx. 1 9/16 oz (45 g))
- 1/2 cup (15 g) fresh Thai basil leaves
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) neutral oil (for stir-frying aromatics)

Show original ingredient measurements

- 2 medium squid tubes, cleaned and sliced into 1/2-inch (1 cm) rings, approx. 1 lb (450 g) total
- 1 tsp (5 ml) rice wine or Shaoxing wine
- 1/2 tsp (3 g) kosher salt, for marinade
- 1/4 tsp (0.5 g) white pepper, for marinade
- 1 egg white (approx. 30 g)
- 3/4 cup (90 g) tapioca starch or sweet potato starch
- Vegetable oil for deep frying (enough to fill a wok or pot to 2–3 inches / 5–7.5 cm)
- 2 cloves garlic, thinly sliced (approx. 6 g)
- 2 small Thai bird chilies, sliced (or 1 serrano), adjust to taste
- 3 scallions, cut into 1-inch (2.5 cm) pieces (approx. 45 g)
- 1/2 cup (15 g) fresh Thai basil leaves
- 1 tsp (6 g) coarse sea salt
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) neutral oil (for stir-frying aromatics)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat squid rings dry. In a bowl, toss squid with rice wine, 1/2 tsp (2.5 ml) kosher salt, and 1/4 tsp (1.25 ml) white pepper. Let sit 10 minutes.
2. Whisk egg white in a shallow bowl. Put tapioca starch in another shallow bowl. Lightly coat squid rings first in egg white, then dredge thoroughly in tapioca starch, shaking off excess. Work in batches to avoid clumping.
3. Heat oil in a wok or deep pot to 350°F (175°C). Fry squid in small batches until golden and crisp, 60–90 seconds per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches.
4. In a clean wok or large skillet, heat 1 tbsp (15 ml) neutral oil over medium-high heat. Add sliced garlic and chilies and stir-fry until aromatic and garlic just begins to brown, about 30–45 seconds.
5. Add scallions and basil leaves and quickly toss 10–15 seconds to wilt. Add fried squid back to the wok and toss vigorously to combine, 15–20 seconds.
6. Sprinkle coarse sea salt and ground white pepper evenly over the squid and toss once more. Serve immediately while hot and crisp.

1. Rinse and pat squid rings dry. In a bowl, toss squid with rice wine, 1/2 tsp kosher salt, and 1/4 tsp white pepper. Let sit 10 minutes.
2. Whisk egg white in a shallow bowl. Put tapioca starch in another shallow bowl. Lightly coat squid rings first in egg white, then dredge thoroughly in tapioca starch, shaking off excess. Work in batches to avoid clumping.
3. Heat oil in a wok or deep pot to 350°F (175°C). Fry squid in small batches until golden and crisp, 60–90 seconds per batch. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between batches.
4. In a clean wok or large skillet, heat 1 tbsp (15 ml) neutral oil over medium-high heat. Add sliced garlic and chilies and stir-fry until aromatic and garlic just begins to brown, about 30–45 seconds.
5. Add scallions and basil leaves and quickly toss 10–15 seconds to wilt. Add fried squid back to the wok and toss vigorously to combine, 15–20 seconds.
6. Sprinkle coarse sea salt and ground white pepper evenly over the squid and toss once more. Serve immediately while hot and crisp.