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Salt & Pepper Squid

Salt & Pepper Squid

Cantonese takeaway favorite - tender squid in a crackling almond flour crust, tossed with chili, garlic, and scallion.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: Cantonese, Fried, Seafood
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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