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• Shrimp Fried Rice (虾仁炒饭)

About the dish

Every now and then, I crave a plate of fluffy, flavorful fried rice. Everyone in our Red House loves it! It’s also one of the dishes I frequently cook for my children’s packed lunches. Today, I’m adding another member to my fried rice recipe collection: Shrimp Fried Rice (Xiā Rén Chǎo Fàn, 虾仁炒饭).

I consider it an advanced version of Chinese Egg Fried Rice. The sweet, bouncy, and protein-rich shrimp adds extra goodness to this beloved classic. And it’s just as quick to make!

This recipe may not look or taste like what you’d order from a typical Chinese takeout, as it uses a modest amount of oil and is lightly seasoned. This is my preferred way to prepare it, and I hope you enjoy it too!

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Shrimp, raw and shelled
• Cooked rice, see more info below
• Eggs
• Garlic and Scallions
• Neutral cooking oil, such as sunflower, rapeseed, or vegetable oil
• Seasonings: light soy sauce, sesame oil, salt, and pepper
• Cornstarch, for marinating the shrimp

About cooked rice

The No. 1 rule for perfect fried rice is to use cold, cooked rice that isn’t overly sticky. Whenever I have leftover rice on hand, I can almost hear it whispering in my ear: “It’s time to make fried rice!”

When I suddenly crave fried rice but don’t have cooked rice available, I use the “Parboil-Steam” method explained in my post on Cooking Rice on the Stove, which produces perfectly al dente rice that can be fried straight away.

My go-to type of rice is medium-grain jasmine rice, but other types work too. For example, cooked basmati rice is great thanks to its lower starch content, although it isn’t traditionally used in Chinese cuisine.

Cooking procedure

Although this is a simple dish to cook, it’s important to follow the recommended steps and cook the proteins separately. This ensures they achieve an optimal tender texture without being overcooked.

Step 1: Sear the shrimp

First, pat the shrimp dry with kitchen paper to remove excess moisture. Then, coat them lightly with cornstarch and salt.

Heat an empty wok over high heat until it is very hot. Pour in a little oil and swirl it around to coat a larger area. Add the shrimp and toss them around over high heat to cook evenly.

Shrimp cook very quickly, so be careful not to overcook them. As soon as they curl up and become opaque and pink, remove them from the wok. Set aside for later use.

🌟 NOTE: If using non-stick cookware instead of a traditional carbon steel wok, remember to add oil first then heat it up.

Step 2: Scramble the eggs

After dishing out the shrimp, add another small amount of oil. Lightly whisk the eggs until the yolks and whites are well combined.

Once the oil begins to smoke, pour in the beaten egg. Let it solidify on the bottom, then push it around to allow the remaining runny egg to make contact with the surface.

When it looks mostly solid, break it into small pieces with a spatula, then transfer them to a plate.

🌟 NOTE: Keep the heat high and move swiftly so that the egg is just cooked but not browned.

Step 3: Fry the rice

In the same wok, sizzle minced garlic in a little oil until fragrant. Add the cooked rice, light soy sauce, salt, and white pepper and toss constantly, breaking any lumps. Once the grains are well heated, move on to the next step.

Step 4: Combine the dish

Finally, return the seared shrimp and scrambled egg to the wok. Add a dash of sesame oil and finely chopped scallions. Mix everything well, then your quick and easy shrimp fried rice is ready to enjoy!

Variations

The best thing about Chinese fried rice dishes is that you have plenty of room to improvise. Once you learn the essential cooking method and seasoning components, you’re free to mix and match proteins and vegetables to create your own version of fried rice. Here are some popular variations from my blog:

How to serve

After shooting this recipe, I kept the dish in the fridge and reheated it the next morning for my children’s packed lunch in thermal food containers.

This is a satisfying meal on its own, and if I have extra time, I like to make a quick soup to accompany it, such as Egg Drop Soup, Tofu and Veggie Soup, or Tomato Egg Soup. A refreshing salad can be a great addition too, such as Smashed Cucumber or Ginger Spinach.

I also enjoy including it on the menu for buffet-style gatherings. It holds up well and tastes great at room temperature.

Other quick dishes

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• Shrimp and Broccoli (西兰花炒虾仁)

About the dish

Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.

This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.

If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!

Ingredients

To make stir-fried shrimp and broccoli, here are the ingredients you need:

• Shrimp, raw, medium to large-sized, and shelled
• Broccoli
• Garlic, minced
• Unsalted stock, or water
• Oyster sauce
• Light and dark soy sauce
• Cornstarch
• Sesame oil
• Sugar
• White pepper
• Shaoxing rice wine, optional

Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.

Cooking procedure

It takes only four simple steps to cook this dish. Here are how they’re carried out:

Step 1: Prepare the shrimp

Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.

Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.

🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).

Step 2: Blanch the broccoli

Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.

Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.

🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.

Step 3: Mix the sauce

Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.

Step 4: Stir-fry the dish

Begin by sizzling minced garlic in hot oil.

Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.

As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.

Once the sauce becomes thick enough to coat the spatula, dish out and serve.

🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.

How to serve

Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.

Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.

You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.

Other takeout dishes

Looking for more recipes for classic takeout dishes? Try these popular ones:

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Note: This is a revised version of my blog post from 2017, featuring minor recipe alterations, new images, and a tutorial video.

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• Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾)

About the dish

Today, I’m thrilled to share one of my all-time favorite seafood dishes:  Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾). It’s a recipe I frequently prepare for special occasions, like the Chinese New Year Feast, because it’s both effortlessly simple—ready in under 20 minutes—and impressively elegant. Who doesn’t love a dish that’s as visually stunning as it is delicious?

This Cantonese classic combines whole shrimp, delicately seasoned with a fragrant garlic-based sauce, steamed to perfection over a bed of vermicelli. The shrimp is cooked just long enough to preserve its tender, juicy texture, while the thin, springy noodles absorb all the rich, umami flavors. It’s a dish sure to delight both the eyes and the palate!

Other seafood dishes

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• Pan Fried Belt Fish (香煎带鱼)

About the dish

Every time I return to China, my parents prepare a feast to welcome me. One particular dish is always included in this first meal. It’s Pan-Fried Belt Fish/香煎带鱼, a dish I’ve adored since childhood.

Belt fish (Dài Yú/带鱼), also commonly known as ribbonfish, is a type of sea fish recognized for its long, slender, ribbon-like appearance. It is popular in Chinese and other Asian cuisines and is valued for its delicate flavor and firm texture.

This delicious fish can be cooked in many ways, including deep-frying and braising. Today’s recipe showcases the simplest method — pan frying. I appreciate how this technique requires only a minimal amount of oil, allowing the natural taste of the fish to stand out.

Ingredients

Here is a simple list of ingredients for this recipe:

• Belt fish. It often comes frozen. Defrost in the fridge beforehand.
• Shaoxing rice wine, for balancing the fishy tasty
• Salt and white pepper
• Scallions and ginger, for marinating the fish
• Cornstarch, for coating the fish.
• Neutral cooking oil, such as sunflower, canola, corn, soybean, or vegetable oil

Cooking procedure

Step 1: Prepare the fish

Belt fish doesn’t have the hard scales typical of other fish, instead featuring a shiny, silver coating. To reduce the fishy flavor, known in Chinese as Xing Wei/腥味, I recommend removing this layer.

You can scrape off the silver coating using the rough side of a sponge or the blade of a dull knife. Be sure to rinse the fish under running water afterward to clean any residual coating.

Place the cleaned fish on a chopping board and cut it into manageable sections, small enough to be easily handled with chopsticks. Then, score crosswise cuts on each side of the fish sections. These cuts allow the marinade to penetrate more deeply, enhancing the flavor.

🌟 NOTE: The frozen belt fish is usually already gutted. If this is not the case, use scissors to cut open the belly where the guts are located, remove all the guts and peel off the dark membrane lining the cavity.

Step 2: Marinate the fish

Put the fish into a bowl or a tray. Add chopped scallions, julienned ginger, Shaoxing rice wine, salt, and pepper. Mix and rub well to ensure even distribution. Then leave to marinate for about 10 minutes.

Remove the scallions, ginger and any liquid extracted during marination. Then sprinkle cornstarch over both sides of the fish. Rub to help even coating.

🌟 NOTE: You can use other types of starch or all purpose flour to coat the fish. The idea is to reduce the moisture on its surface to avoid splashing when frying. Also, the coating will enhance the crispiness.

Step 3: Pan-fry the fish

In a skillet (frying pan), ideally with a non-stick coating, heat a little cooking oil, just enough to cover the surface.

Lay in all the marinated fish pieces. Leave to fry undisturbed until the bottom side gains a golden color.

Flip over all the pieces to fry the other side. Then dish out and serve immediately.

🌟 NOTE: If using cookware without a non-stick coating, follow these tips to avoid sticking: heat the cookware empty first, then pour in oil and swirl to coat the entire surface. Once put in the fish, do not move it until the side facing down has properly browned.

Serving ideas

As you may already know, a typical Chinese dinner consists of several savory dishes and steamed rice. This pan-fried belt fish can be served as a centerpiece, paired with other proteins and vegetables.

After photographing this dish, my family and I enjoyed it together with Garlic Eggplant Salad and Steamed Chicken with Mushroom.

Pan-fried belt fish tastes great at room temperature too. I still vividly remember how much I enjoyed munching it as finger food after school.

🌟 TIP: Like most Chinese children, I learned at an early age how to neatly handle the bones of belt fish: first, remove the bones from both edges of the fish, then eat the flaky flesh from each end, working your way halfway to the center. You’ll be left with the main bone, which resembles a double-sided comb.

Other fish & seafood dishes

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• Suan Cai Yu (Sichuan Fish with Sour Vegetable, 酸菜鱼)

What is Suan Cai Yu

Today’s dish, Suan Cai Yu/酸菜鱼,  is another signature dish of Sichuan cuisine that you shouldn’t miss. If you’re looking for flavor-intense dishes and enjoy a hot and tangy taste, this dish will satisfy all your craving at once.

Suān Cài Yú literally means “sour vegetable fish”. It originated in Chongqing/重庆, the largest municipality in China that was once part of Sichuan province, featuring two hallmark elements of Sichuan cuisine: the heat from chilies and the aromatic sourness from pickled mustard greens.

This dish shares many similarities with Shui Zhu Yu/水煮鱼 (Sichuan Boiled Fish), such as the use of sliced fish, the spicy soup base, and the cooking method. However, its distinctive tangy taste clearly differentiates it from the latter.

Ingredients & substitutes

Fish choice

The traditional version of Suan Cai Yu calls for skin-on and bone-in pieces of a whole fish. My recipe uses fish filets instead, as they’re easier to handle for home cooks and less hassle for diners.

Catfish filets are a good choice. The ones shown in the image above are basa (aka pangasius), a species of catfish commonly found in the frozen food section of Chinese/Asian shops. 

🌟 SUBSTITUTES: You may use other types of fish. The rule of thumb is to look for fish that isn’t overly flaky, meaning the flesh doesn’t fall apart easily once cooked.

Pickled mustard greens

Another star ingredient of the dish is pickled mustard greens, known as Haam Choy or Suān Cài/酸菜, which means “salted vegetable” or “sour vegetable”. Essentially, they’re whole pieces of Gai Choy/盖菜, a type of mustard greens, fermented in a salty and vinegary brine.

🌟 NOTE: You can find them packed in jars or vacuum-sealed plastic bags in the fermented food section of Chinese/Asian grocery stores. Show the names mentioned above to the shop assistant if you need help locating the correct item.

Aromatics

The aromatic trio of Chinese cuisine – ginger, scallions, and garlic – adds more flavor to this dish. I particularly like using a generous amount of garlic as its fragrance pairs very well with spicy ingredients.

Authentic Suan Cai Yu also calls for Sichuan pickled chilies (Pào Jiāo/泡椒) for extra heat and tangy taste, a key flavor component of many Sichuan classics, such as Shredded Pork with Garlic Sauce.

🌟 SUBSTITUTES: You can replace Sichuan pickled chilies with pickled chili garlic sauce (Duò Jiāo/剁椒), or other types of pickled chilies, such as pickled jalapeños. If you really have trouble sourcing them, feel free to skip this ingredient as this won’t dramatically change the overall taste of the dish.

Condiments

Here are five common condiments used in this recipe:

• Shaoxing rice wine (or dry sherry), for marinating the fish 
• Cornstarch (or potato starch, tapioca starch), for marinating the fish 
• White pepper, for extra heat
• Sugar, for balancing the saltiness
• Salt

Spices

Similar to how you make Sichuan Boiled Beef, three flavor boosters – dried chili, Sichuan pepper, and sesame seeds – are drizzled with hot oil at the end of the cooking process, enhancing the overall aroma of the dish. 

Cooking procedure

Step 1: Marinate the fish

Cut the fish filets into thin pieces by slicing them at a 45-degree angle. Remember that the fish will shrink in size after cooking so make sure the slices aren’t too small.

Put the fish into a bowl. Add Shaoxing rice wine, salt, white pepper, and cornstarch. Use your hand to gently mix and rub so that all the condiments are well absorbed. Leave to marinate while preparing other ingredients.

Step 2: Prepare the pickle

Remove the pickled mustard greens from their packaging. Rinse under running water first, then soak them in water to reduce their sharp saltiness and tanginess.

Since their taste varies from brand to brand, the required soaking time may vary. It’s best to taste a piece, bearing in mind that they’ll taste milder once cooked in the broth.

Drain the vegetables and squeeze out as much water as possible, then cut them into bite-sized pieces. Since the stem part can be quite thick, slice it at an angle to make each piece thinner.

Step 3: Make the broth

First, sizzle minced ginger, minced garlic, chopped scallions, and chopped pickled chili in hot oil to bring out their aroma (keep some of the garlic and scallions for the last step).

Then, stir in pickled mustard greens and fry them for about 1 minute. 

Add water, or unsalted stock if available, to the wok. Bring it to a full boil then let simmer for 3 minutes with a lid on.

Step 4: Cook the fish

Once the broth is fragrant, add the fish. Remember to keep the heat low and arrange the fish without too much overlapping. Allow them to cook undisturbed in the gently simmering broth.

It doesn’t take long to fully cook the fish – about 2 minutes in my case, though this may vary depending on the size of your fish slices and the heat level. A sign of doneness is when the flesh loses its translucent look and becomes firm.

Step 5:  Sizzle the toppings

Pour the fish and broth into a large serving bowl. Put the remaining garlic, scallions, dried chili, Sichuan pepper, and sesame seeds in the center.

Heat a small amount of oil until it just starts to smoke. Pour it over the toppings. Let the aromatics and spices sizzle, then serve the dish immediately.

How to serve

It’s best to enjoy this flavor-intense dish with plain steamed rice (so make sure it’s ready when the fish is done). Optionally, add one or two light, vegetable-based dishes on the side to form a balanced meal. Garlic Bok Choy, Spinach Salad, and Smashed Cucumber are some of the tasty options.

If you haven’t tasted Suan Cai Yu, you may find these tips helpful:

• The dried chili and Sichuan pepper are added to enhance the dish’s flavor. They are not meant to be eaten. This is similar to the spices in Chongqing Laziji, which are also not consumed.
• Although this dish may appear soup-like, the broth is usually not consumed as soup as it’s quite salty. However, it’s great when used in small amounts to flavor steamed rice. 
• Here is a way to reuse the leftover broth: remove all solid pieces, add some water to dilute it, and heat until piping hot. Then, serve it as a soup for another meal. 

Other Sichuan dishes

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• Sweet and Sour Salmon

About sweet and sour

Since my recipe for Scallion Ginger Salmon has attracted many readers, I’ve been thinking about another way to cook salmon that incorporates a Chinese element. Then, the iconic “sweet and sour” flavor combination came to mind.

While sugar lends sweetness, the sourness in sweet and sour dishes can originate from two distinct methods. For instance, I use Chinese black rice vinegar to impart a tangy flavor to my Sweet and Sour Ribs. Whereas in my recipe for Sweet and Sour Whole Fish and Sweet and Sour Meatballs a blend of rice vinegar and tomato ketchup provides the acidic kick.

Today’s sweet and sour salmon (糖醋三文鱼) recipe utilizes the latter approach, which has been proven to be a better choice through multiple testing. I love its refreshing tanginess and vibrant color, which adds extra appeal.

The cooking is simple: just lay salmon filets over the sauce mixture and bake them in the oven for 10 minutes. Voilà! Additionally, this recipe features a delightful bonus: the salmon skin bakes to a perfect crisp, creating a satisfying contrast to the succulent flesh.

Ingredients & substitutes

Here is a short list of ingredients for making sweet and sour salmon:

• Salmon. I used filets for shooting this recipe. You may also use a large piece of salmon and cut it up to share after cooking.
• The sweet & sour sauce. It consists of white rice vinegar, tomato ketchup, light soy sauce, Shaoxing rice wine, sugar, and white pepper (see substitutes below).
• Oil and salt. They’re for coating the skin and making it extra crispy.
• Scallions, for garnishing

Substitutions:

• White rice vinegar (Chinese or Japanese version) can be replaced by cider vinegar.
• To make the dish alcohol-free, substitute Shaoxing rice wine with dry sherry or white wine.

Cooking procedure

Step 1: Mix the sauce

Add white rice vinegar, tomato ketchup, light soy sauce, Shaoxing rice wine, sugar, and white pepper to a microwave-safe bowl. Mix then heat in the microwave for 20 seconds to fully dissolve the sugar. Pour the sauce into a roasting pan or oven dish.

Step 2: Marinate the salmon

Use a paper towel to pat dry the surface of the salmon filets. Place them over the sweet and sour sauce with the skin side facing upwards. Leave to marinate for about 10 minutes.

Step 3: Preheat the oven

In order to achieve the crispiness of the skin, you need to place the salmon about 4 in/10cm below the top element. So before preheating the oven, make sure you move the rack to the correct position.

Set the oven to the fan broil (fan grill) mode and preheat it to 425°F/220°C. The symbol for this setting includes a zigzag at the top and a fan symbol below.

Step 4: roast the dish

Before putting the salmon into the oven, brush a thin layer of oil on the skin and sprinkle a light dust of fine salt. Salt helps to draw out moisture, aiding in the crisping process. However, use it sparingly to avoid making the dish overly salty.

Cook the salmon in the oven for about 10 minutes. The exact time required may vary depending on the size of your filets and the performance of your oven. Pay close attention and begin checking at 8 minutes. Then add a couple of minutes at a time until it’s done.

The perfectly cooked salmon should have lightly golden, crispy skin and flaky, moist flesh. If you own a meat thermometer, insert it into the thickest part of the salmon. The internal temperature should read above 145°F/63°C.

Serving suggestions

Use a spatula to transfer the filets onto serving plates, then drizzle the sticky sauce all over. Garnish with chopped scallions. Pair it with any vegetable dishes and starches of your choice, such as Five-Spice Potatoes.

Personally, I enjoy eating sweet and sour salmon over plain steamed rice. First, I’d munch the crispy skin, then break the tender flesh into flakes, and stir the intensely-flavored sauce into the rice.

I’d also include a quick-to-make vegetable dish on the side, such as Smashed Cucumber with spicy dressing, Garlic Bok Choy Stir-fry, or Steamed Enoki Mushrooms, to complement the meal.

Other fish & seafood dishes

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For festive gatherings and special occasions, a fish dish is often a must-have centerpiece of a Chinese feast. For example, steamed fish is one of the most popular Chinese New Year recipes on my blog. But some of my readers have asked for another recipe using boneless fish filets instead of whole fish.

Today’s recipe, scallion ginger salmon with soy dressing, is a wonderful way to cook fish filet with elements of Chinese cuisine. It’s inspired by the classic Shanghai Scallion Oil Noodles and Scallion Oil Chicken, which are dressed with a tasty combination of scallion-infused oil and a soy sauce-based dressing.

This recipe also shows you how to pan-fry salmon to perfection: while the flesh remains tender and the skin side reaches its maximum crispiness.  

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• Shrimp with Lobster Sauce (虾龙糊)

Shrimp is my favorite seafood. How about you? I cook Shrimp & Egg or Shrimp & Broccoli when I’m tight on time, Kung Pao Shrimp when I crave Sichuan flavor, Shrimp Toast when my children ask for a savory snack, and Salt & Pepper Shrimp when I want to impress dinner guests.

What is shrimp with lobster sauce

Today’s recipe, Shrimp with Lobster Sauce (虾龙糊), is a reader-requested dish that I’ve researched and tested recently. It instantly became a new favorite in our Red House.

You must have tasted or heard of shrimp with lobster sauce if you are familiar with Chinese takeout food. Said to be created by Chinese immigrant chefs in America, it’s among the most popular takeout dishes for many decades.

A typical version of shrimp with lobster sauce consists of shrimp, ground pork, peas (sometimes with carrots), and egg white strands served in a glossy, thick sauce that has a pronounced umami taste.

What to serve with

While the dish is piping hot, scoop it over a bowl of steamed rice. Let the shiny, silky sauce run through the gaps and flavor each rice grain. I’m sure you’ll enjoy every mouthful!

Alternatively, treat it like a soup (increase the sauce volume if you wish) and pair it with flour-based staples, such as Scallion Pancakes, Mantou (Plain steamed buns), Hua Juan(Flower Rolls), etc.

Or, if you’re planning a multi-dish meal, serve it with other quick and easy dishes, such as Tomato & Egg Stir-Fry, Garlic Bok Choy, Black Pepper Beef, etc. while having steamed rice as the staple.

Other classic takeout

Looking for more Chinese takeout dishes to make? Check these popular ones:

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What is salt and pepper squid?

A classic Cantonese delicacy, salt and pepper squid is essentially batter-coated, deep-fried squid flavoured with a Chinese spice mixture known as Jiao Yan (椒盐) which literally means “peppery salt”. It’s ideally served over steamed rice for lunch or dinner or as a party appetiser for your next get-together.

The preparation of this dish is akin to Salt and Pepper Wings, Salt and Pepper Shrimp, and Salt and Pepper Tofu. However, a bit more care is needed for today’s dish because cooking squid requires finesse. Like many other seafood ingredients, it can quickly turn from delightfully tender to tough and chewy if not prepared properly.

Pro tips

To ensure the best result, please read the following tips:

• In case you have large squids, it helps to soak them in lemon juice for 30 minutes before cooking to tenderise. 
• Do not let the battered squid sit for long before frying them, or the outer coating will get moist too. This can result in the breading flaking off or separating as you fry them.
• When deep-frying, the oil should be hot enough. Otherwise, the batter will absorb the oil, and it will turn out lumpy and soggy. If you don’t have a kitchen thermometer (I highly recommend you get one though), check the temperature by testing one piece. You should see bubbles immediately appearing around the squid.
• Do not overcook the squid, or it will turn tough and rubbery. If the oil isn’t hot enough, the squid will be overcooked by the time the batter becomes lightly golden.
• Do not overcrowd the pan. Work in batches instead. Adding too many squid pieces at once will affect the oil temperature and will create steam. This will make the batter mushy instead of crispy and golden. 
• Place the fried squids in a wide colander or over paper towels in a single layer as much as possible. This will let the excess oil seep out and make the dish less greasy. 

Storing leftovers

This dish is best served from wok to plate! This is where you get to enjoy the tender squid and crunchy crust best. In case you have leftovers, refrigerate them in a lidded container and consume within 2 days. Reheat them using an air-fryer or oven to retain their crunchiness (but it won’t taste as good as fresh ones).

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