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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
Cook
Serve
Kcal
- 300g fresh squid tubes, cleaned and scored
- 2 tbsp cornflour
- 1 tbsp plain flour
- 1 tsp sea salt flakes
- 1 tsp ground white pepper
- 1 tsp chilli flakes
- Vegetable oil for deep frying
- 2 red chillies, finely sliced
- 2 cloves garlic, finely sliced
- 3cm piece fresh ginger, cut into fine matchsticks
- 2 spring onions, cut into 3cm pieces
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- Juice of 1 lime
- Fresh coriander, to garnish
Step 1
Prepare the squid by cutting the tubes open and laying them flat. Using a sharp knife, score the inside surface in a crosshatch pattern at about 5mm intervals, being careful not to cut all the way through. Then cut the scored squid into roughly 4cm x 3cm pieces. This scoring helps the squid curl up beautifully when it hits the hot oil and creates more surface area for the crispy coating.Step 2
Pat the squid pieces completely dry with kitchen paper — this is crucial for getting them crispy. Any moisture will cause the oil to splutter and prevent proper crisping. In a bowl, mix together the cornflour, plain flour, salt, white pepper, and chilli flakes.Step 3
Toss the dry squid pieces through the seasoned flour mixture, shaking off any excess. Make sure every piece is evenly coated. Set them on a plate in a single layer — don't pile them up or they'll stick together.Step 4
Pour vegetable oil into a wok or deep saucepan to a depth of about 5cm. Heat it to 190°C — test with a small piece of squid; it should sizzle vigorously and float to the surface immediately. Fry the squid in small batches for about 45-60 seconds per batch until golden, curled, and crispy. Don't overcrowd the pan or the temperature will drop. Drain on kitchen paper.Step 5
Pour out most of the oil, leaving about 1 tablespoon in the wok. Place it over a high heat and quickly stir-fry the sliced garlic, ginger, red chillies, and spring onions for about 30 seconds until fragrant but not burnt.Step 6
Toss the crispy squid back into the wok with the aromatics. Add the soy sauce, sweet chilli sauce, and lime juice. Toss everything together for about 15 seconds so the squid is coated but stays crispy. Transfer to a serving plate immediately, garnish with fresh coriander, and serve with lime wedges. Eat straight away while it's hot and crunchy.
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.