Salt-and-pepper squid (jiao yan you yu) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
China Region / Locale: Guangzhou Servings: Serves 4
China Region / Locale: Guangzhou Servings: Serves 4Salt-and-pepper squid, known as ‘Jiao Yan You Yu’ in Chinese, is a popular seafood delicacy with a rich history rooted in the coastal regions of China. Celebrated for its tantalizing contrast between the tender squid and crispy, seasoned exterior, it is a favored dish in both restaurants and home kitchens alike. Known for its balance of spicy, salty, and umami flavors, this dish draws influences from Cantonese cuisine with its deft use of peppercorns and minimalistic seasoning to highlight the natural sweetness of the squid.
Ingredients
- Fresh squid tubes – 1 lb / 450 g
- Cornstarch – 1 cup / 120 g
- Salt – 1 teaspoon
- White pepper – 1 teaspoon
- Black pepper – 1 teaspoon
- Sichuan peppercorns – 1 teaspoon, crushed
- Oil for frying – 2 cups / 480 ml
- Garlic – 2 cloves, minced
- Green onions – 2, finely chopped
- Red chili – 1, finely sliced
Instructions
- Clean the squid thoroughly and slice into rings.
- In a bowl, combine cornstarch, salt, white pepper, black pepper, and Sichuan peppercorns.
- Toss the squid rings in the cornstarch mixture until evenly coated.
- Heat the oil in a deep pan or wok until shimmering, then fry the squid in batches for about 2-3 minutes until golden and crispy.
- Remove and drain on paper towels.
- In a separate pan, heat a little oil and sauté the garlic, green onions, and chili for 1-2 minutes.
- Add the fried squid to the garlic mixture, toss to coat well, and serve immediately.
Substitutions
- Sichuan peppercorns -> Regular black peppercorns
- Cornstarch -> Potato starch
Enhancements in the Next Evolution
- Add lime zest for a fresh citrus twist.
- Include a dipping sauce like soy sauce with a splash of rice vinegar for added depth.
- Experiment with a light batter instead of just cornstarch for a different texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
