Servings: 4 servings
Calories: 264kcal
Ingredients
- 500 g squid cleaned and cut into rings
- 1/2 cup almond flour
- 2 tbsp glucomannan powder
- 1 tsp white pepper
- 1 tsp five-spice powder
- 1/2 tsp salt
- Avocado oil for frying
- 2 cloves garlic minced
- 1 red chili thinly sliced
- 3 scallions sliced
- 1 tsp salt for finishing
Instructions
- Pat the squid rings very dry with paper towels.
- In a bowl, whisk together almond flour, glucomannan powder, white pepper, five-spice, and salt.
- Toss the squid in the flour mixture until evenly coated, shaking off excess.
- Heat 1 inch of avocado oil in a wok to 350F (175C). Fry the squid in batches for 90 seconds to 2 minutes until golden and just cooked through. Drain on a rack.
- Pour off most of the oil, leaving a thin film. Stir-fry garlic and chili for 30 seconds.
- Toss the fried squid back in with the garlic and chili, scallions, and a final sprinkle of salt. Serve immediately.
Notes
Chef's Tip: Fry the squid in small batches and don't overcrowd the wok - too much squid at once drops the oil temperature and makes it chewy instead of crisp. Keto Swaps: almond flour and glucomannan powder replace cornstarch for a crust that crisps just as well with a fraction of the carbs.
Nutrition
Calories: 264kcal | Protein: 22g | Fat: 17g | Fiber: 2g
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About This Dish
Salt and pepper squid is a Cantonese takeaway classic — quick-fried until the crust crackles, then tossed hot with garlic, chili, and scallion so every piece is coated.
Almond flour and a touch of glucomannan powder give the same crisp shell as the traditional cornstarch dredge, without the carbs.