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Chilli Squid Recipe
"
Perfectly crispy with amazing sauce!|Spice level is just right!|Better than takeout every time!|Squid stays tender and juicy!|Sweet heat combination is addictive!|Restaurant quality made at home!|Kids love this spicy starter!
"
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Wagamama

Chilli Squid Recipe

Learn how to make Wagamama's famous chilli squid at home! This quick and easy recipe shows you how to cook crispy tempura-battered squid rings with spicy sweet chilli sauce. Perfect appetizer recipe ready in minutes.

Prep

15 mins

Cook

10 mins

Serve

4

Kcal

320

Ingredients

Directions

FAQ for
Chilli Squid Recipe

What ingredients are used in Salt and Pepper Squid from Airtable Input?

Fresh squid tubes, plain flour, cornflour, seasonings, vegetable oil for frying, fresh chillies, spring onions, soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, lime, and coriander for garnish.

How to cook Salt and Pepper Squid from Airtable Input at home?

Learn how to cook Salt and Pepper Squid from Airtable Input by coating squid rings in seasoned flour, deep-frying at 180°C for 60-90 seconds until golden, then tossing with a tangy sauce made from soy sauce, rice vinegar, garlic, and ginger whilst still hot.

What's the perfect oil temperature for frying squid rings?

The ideal oil temperature for frying squid is exactly 180°C. Use a cooking thermometer for accuracy, or test with bread - it should sizzle immediately and turn golden in 30 seconds when the oil is ready.

How long should you fry squid to keep it tender?

Fry squid for exactly 60-90 seconds until golden and crispy. Any longer and the squid becomes tough and rubbery. It's ready when the coating is light golden and the squid feels firm but not hard.

Why does my fried squid coating go soggy quickly?

Coating goes soggy when squid isn't dried properly before coating, oil temperature is wrong, or the squid isn't served immediately. Use cornflour in your coating mix and ensure squid is completely dry.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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1
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Rinse thoroughly under cold water and pat completely dry. Cut into 1cm thick rings." }, { "@type": "HowToStep", "name": "Make coating", "text": "In a large mixing bowl, combine plain flour, cornflour, salt, white pepper, garlic powder, and onion powder. Whisk thoroughly to ensure even distribution." }, { "@type": "HowToStep", "name": "Heat oil", "text": "Heat vegetable oil in a deep, heavy-bottomed pan to exactly 180°C. Use a cooking thermometer to monitor temperature." }, { "@type": "HowToStep", "name": "Make sauce", "text": "Combine soy sauce, rice vinegar, caster sugar, sesame oil, minced garlic, and grated ginger in a small bowl. Whisk until sugar dissolves." }, { "@type": "HowToStep", "name": "Coat squid", "text": "Working in small batches, toss squid rings in seasoned flour mixture until completely coated. Shake off excess flour." }, { "@type": "HowToStep", "name": "Fry squid", "text": "Carefully lower coated squid into hot oil using slotted spoon. Fry for 60-90 seconds until golden and crispy." }, { "@type": "HowToStep", "name": "Drain and sauce", "text": "Remove fried squid and drain on kitchen paper for 30 seconds. Transfer to mixing bowl and immediately toss with prepared sauce." }, { "@type": "HowToStep", "name": "Add garnishes", "text": "Add sliced chillies and most of the spring onions to bowl, reserving some for garnish. Toss gently but thoroughly." }, { "@type": "HowToStep", "name": "Serve", "text": "Transfer to serving plate immediately. Garnish with remaining spring onions, coriander leaves, and serve with lime wedges." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-02", "reviewBody": "This salt and pepper squid is absolutely fantastic! The coating is perfectly crispy and the squid is so tender. The sauce adds the perfect balance of flavors.", "name": "Perfectly Crispy", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Chen Wei Ming", "datePublished": "2024-04-05", "reviewBody": "Reminds me of the squid from my favorite Chinese restaurant. The instructions were clear and the timing was spot on. My family loved it!", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Patel", "datePublished": "2024-04-10", "reviewBody": "The key is really in the timing as mentioned. 90 seconds was perfect for my squid. The sauce is incredible and the chillies add a nice kick.", "name": "Amazing Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandro Rossi", "datePublished": "2024-04-15", "reviewBody": "Made this for a dinner party and it was gone in minutes! Everyone wanted the recipe. The cornflour really does make a difference to the crispiness.", "name": "Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Zahra", "datePublished": "2024-04-20", "reviewBody": "I was nervous about cooking squid but this recipe made it so easy. The temperature guide was very helpful and the results were restaurant quality.", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.grittychef.com/recipes/salt-and-pepper-squid-recipe" }
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