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Salt and Pepper Cuttlefish

This salt and pepper cuttlefish is extremely flavorful, spicy, and perfect for your next seafood feast.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: asian, Chinese
Keyword: calamari, crispy, cuttlefish, seafood, spicy, squid

Ingredients

Marinade

  • 300g cuttlefish
  • ½ tbsp salt
  • ½ tsp five spice powder
  • 1 tsp sesame oil
  • ½ tsp white pepper
  • 1 large egg
  • ¼ cup corn starch

Coating flour

  • ⅔ cup corn starch
  • ⅓ cup AP flour

Stir fry

  • 4 cloves garlic
  • 2 small birds eye chilies
  • 2 stalks green onion
  • ½ tsp white pepper
  • 1 tsp salt

Instructions

  • Prepare cuttlefish by first separating the tentacles.
    300g cuttlefish
  • Then cut off the fins so that the flesh is as flat as possible.
  • Score the flesh halfway through going in one direction. Each cut should be 5mm apart. Then score in the perpendicular direction to create a checkerboard like design. Then cut into 2-3 inch squares.
  • Add the cuttlefish into a bowl along with the remaining marinade ingredients. Mix well and set aside white you make the coating flour.
    ½ tbsp salt, ½ tsp five spice powder, 1 tsp sesame oil, ½ tsp white pepper, 1 large egg, ¼ cup corn starch
  • In a separate bowl mix together corn starch and flour.
    ⅔ cup corn starch, ⅓ cup AP flour
  • Add the marinated cuttlefish into the bowl and coat each piece well until there are no longer any more wet spots.
  • Fry at 385F for 2-3 minutes then remove.
  • Prepare your garlic, chilies, and green onion by giving them a fine chop.
    4 cloves garlic, 2 small birds eye chilies, 2 stalks green onion
  • Add them into your pan along with 1 tbsp of oil. Stir for 30 seconds.
  • Add the fried calamari into the pan as well. Add more white pepper and salt to taste. Stir well then serve.
    ½ tsp white pepper, 1 tsp salt