I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices.
simple yet effective. I found this recipe to be a great base to work from. I added a tsp of cayenne pepper to my flour mixture which gave the squid a nice kick. I also made a chili garlic sauce that really made this dish a hit.
This was so easy -I also added some chilli flakes to give it an extra kick.It tasted just like our local chinese resturant here in Sydney - only better!
A very good recipie. It should be recommended to calimari lovers.
I did not care for this recipe. I was very excited to make it because I love squid.....but all I could taste was cornstarch. I was curious why the recipe even called for it....just flour seasoned the way you like it works just fine!
squid and pepper only but very deli!
I found this dish to be ok it didn't have enough flavour for my liking. Next time I will use half the amount of flour and double the pepper.
I think I am doing something wrong. I am looking to duplicate the pepper salted squid served on Sandy Blvd in Portland Oregon (Thien Hong) I have moved to Texas so I can't ask them. I am using more mature squid but have a difficult time getting the crunchy texture and it certainly cooks longer than 30 secs! I have even tried a deep fryer. Adding about 1/2 teaspoon of red pepper flakes and serving with wilted green onions gets me closer to my desired results.
Quite good and easy. I didn't have time or energy to cook the salt and pepper beforehand so I just added them to flour and cornstarch uncooked and coated both squid and some shrimp. I lightly spread oil on hot pan and fried on each side for about 4 min instead of deep frying. Tasted really good
