Salt and pepper squid (Jiao yan you yu) from Every Grain of Rice: Simple Chinese Home Cooking (page 144) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 16, 2019

    Yes IvyManning is right. Not potato flour but potato starch in the US. It is called katakuriko in Japan and its use is somewhat similar to cornstarch. Katakuriko or potato starch in the US can be used to make coating for deep fried foods such as chicken karaage, fried squid, fried tofu etc.

  • IvyManning on November 25, 2014

    This recipe sucks. The potato flour doesn't stick to squid, instead it just gets gummy and falls off once in the oil. I think the translation from Brit English to American is what is throwing it. Potato flour and potato starch are NOT the same thing. She calls for potato flour, but I think she actually means potato starch. In her pantry notes she says cornstarch works in a pinch, so she must be using potato starch. Ruined $10 worth of squid and made an utter wreck of the kitchen. I've found a number of her recipes to be less than precise. I'm going back to Nigella's salt and pepper squid recipe. Works much better.

  • BlytheSpirit on June 28, 2014

    I loved the flavors of this - very, very tasty. I reduced the salt a bit - making the salt/Sichuan pepper mixture a 50/50 ratio. Used corn starch because that is what I had on hand, but I don't think I dried the squid off enough before dredging them - the coating did not adhere as well for my second batch. Also think I had the oil too hot for the first batch and they were a bit rubbery. Will use a thermometer next time. I believe the problems I had were due to user error - This is one of two recipes I made with a gift of frozen squid and am very new to working with this ingredient.

  • Delys77 on October 07, 2013

    Pg. 144 I will definitely make this again as it went over quite well with my guests. That said I would definitely be very careful in my execution as my first try, while promising, was a ways off from what I have had in restaurants. I believe it is just because my oil was too hot at first, and then too cool for the second batch. Plus I crowded my squid. Lastly I dumped in a bit of potato flour with the last batch and it made for a very unappealing texture to some of the squid which got caked up. Lastly I think about 75% of the salt would be right.

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