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Chilli Salt Squid: A Fiery Seafood Sensation

The aroma of the sea, the crackle of perfectly fried squid, and the exhilarating heat of chilli – these are the sensations that transport me back to the bustling night markets of Taiwan. I remember the first time I tried chilli salt squid, served in a paper cone, the steam rising in the cool night air. It was an explosion of flavour that danced on my tongue, a memory I’ve chased in my own kitchen ever since. This recipe is my attempt to capture that magic, bringing a little bit of that vibrant street food culture into your home.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 6
Dietary Type: Dairy-Free

Ingredients

2 whole squid, heads and insides removed
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons red chili powder (NOT Mexican chili powder)
180 g tempura flour
3 teaspoons fine salt
2 teaspoons fresh ground black pepper
Oil, for deep-frying
Finely sliced chili (to garnish)
Fresh coriander leaves (to garnish)
Lemon wedge

Equipment Needed

Medium-sized bowl
Deep-fryer or heavy-based saucepan
Kitchen paper
Serving platter

Instructions

Begin by preparing the squid. Detach the tentacles from the body. Cut the tentacles in half crossways to ensure even cooking and manageable pieces.
Next, address the squid tubes. Open them up carefully. Using a sharp knife, score the insides of the tubes in a cross-hatch pattern. This helps the squid cook evenly, prevents it from curling up too much, and creates those coveted crispy edges. Halve the squid tubes lengthwise, then cut each half into triangular pieces.
In a medium-sized bowl, create the flavourful chilli-salt mixture. Combine the onion powder, garlic powder, red chili powder, tempura flour, fine salt, and fresh ground black pepper. Mix all the ingredients thoroughly until well combined and homogenous.
Now, it’s time to coat the squid. Toss the squid pieces through the chilli-salt mixture, ensuring each piece is evenly coated. This ensures maximum flavour and even crisping during frying.
Heat the oil in a deep-fryer or a heavy-based saucepan to 200 degrees C (392 degrees F). Peanut oil is a great choice for deep-frying due to its high smoke point, but you can also use vegetable or canola oil. Make sure you have enough oil to completely submerge the squid. A thermometer is recommended to maintain the correct oil temperature; however, if you don’t have one, you can test the oil by dropping a small piece of the batter into the hot oil. If it sizzles and turns golden brown quickly, the oil is ready.
Carefully add the squid to the hot oil in small batches to avoid overcrowding the pan, which will lower the oil temperature and result in soggy squid. Deep-fry the squid for approximately 2 minutes, or until it is crisp and golden brown. Keep a close eye on the squid, as it can cook very quickly.
Using a slotted spoon or frying skimmer, remove the fried squid from the oil and place it on kitchen paper to drain excess oil. This helps to achieve a crispier texture.
Transfer the crispy chilli salt squid to a serving platter. Scatter finely sliced chillies and fresh coriander leaves over the top for a vibrant garnish that adds both flavour and visual appeal.
Serve immediately with lemon wedges for squeezing over the squid. The lemon juice adds a bright acidity that cuts through the richness of the fried squid and complements the spicy chilli-salt flavour.

Expert Tips & Tricks

For an extra layer of flavour, lightly toast the onion and garlic powder in a dry pan before adding them to the spice mix. This intensifies their flavour and adds a nutty aroma.
Don’t overcrowd the fryer! Frying in batches ensures the oil temperature stays consistent, leading to perfectly crispy squid.
If you don’t have tempura flour, you can substitute it with a mixture of all-purpose flour and cornstarch. A ratio of 3:1 (all-purpose flour to cornstarch) works well.
To prevent the squid from becoming rubbery, make sure the oil is hot enough before adding the squid and don’t overcook it. It should only take about 2 minutes to cook through.
For a milder flavour, remove the seeds from the fresh chilies before slicing them.
If you are using frozen squid, make sure it is completely thawed and patted dry before coating it in the chilli-salt mixture. This will help it crisp up better in the fryer.
To keep the fried squid crispy while you fry the remaining batches, place it on a wire rack in a preheated oven (around 90 degrees C or 200 degrees F).

Serving & Storage Suggestions

Serve the chilli salt squid immediately while it’s hot and crispy. It’s best enjoyed as a starter, snack, or alongside other Asian-inspired dishes.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. However, be aware that the squid will lose some of its crispiness.

To reheat, you can bake the squid in a preheated oven at 180 degrees C (350 degrees F) for about 5-7 minutes, or until heated through. You can also reheat it in an air fryer for a few minutes to help restore some of the crispiness. Reheating in a microwave is not recommended as it will make the squid rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	120mg	40%
Sodium	800mg	35%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	15g	30%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the tempura flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum.
Spicier: Add a pinch of cayenne pepper or a few drops of hot sauce to the chilli-salt mixture for an extra kick.
Herbaceous: Incorporate other fresh herbs like mint or Thai basil along with the coriander for a more complex flavour profile.
Citrusy: Add a teaspoon of lime zest to the chilli-salt mixture for a brighter, more aromatic flavour.
Vegetarian: While squid isn’t vegetarian, you could adapt this recipe for crispy oyster mushrooms for a similar texture and flavour experience.

FAQs (Frequently Asked Questions)

Q: Can I use frozen squid for this recipe?
A: Yes, you can use frozen squid. Make sure to thaw it completely and pat it dry with paper towels before coating it with the chilli-salt mixture. Excess moisture will prevent the squid from getting crispy.

Q: How do I prevent the squid from becoming rubbery?
A: The key is to not overcook the squid. Ensure the oil is hot enough (200 degrees C or 392 degrees F) and only fry the squid for about 2 minutes, or until it turns golden brown and crispy.

Q: Can I make the chilli-salt mixture ahead of time?
A: Yes, you can prepare the chilli-salt mixture in advance and store it in an airtight container at room temperature for up to a week.

Q: What’s the best oil for deep-frying?
A: Oils with high smoke points are best for deep-frying. Peanut oil, vegetable oil, canola oil, and sunflower oil are all good choices.

Q: How do I know when the oil is hot enough without a thermometer?
A: If you don’t have a thermometer, you can test the oil by dropping a small piece of the batter into the hot oil. If it sizzles and turns golden brown quickly, the oil is ready.

Final Thoughts

This Chilli Salt Squid is more than just a recipe; it’s a flavour adventure waiting to happen. It’s an invitation to recreate a taste of the bustling streets of Taiwan in your own kitchen. So, gather your ingredients, embrace the sizzle of the hot oil, and prepare to be transported by the fiery flavours of this unforgettable dish. Don’t hesitate to experiment with the variations and make it your own! And if you do, I’d love to hear your thoughts and experiences. Share your creations, your tweaks, and your stories, and let’s keep the culinary journey alive!

Chilli ( Chili) Salt Squid Recipe