Simple Salt and Pepper Squid Recipe!

In today's episode of Wok Wednesday, Jez shows us how to make everyone's favourite: crispy salt and pepper squid!
To find the recipe for this dish, click the link below!
bit.ly/2U9Km71
Discover Asian and Oriental cuisine in our 5-day cooking course, mastering techniques, exploring recipes, and gaining cultural insights with expert chefs! - bit.ly/43yzPWD
Become a wokstar, join one of our classes! - bit.ly/2rqw3Pv
Book one of our online classes today: bit.ly/2DmjZpU
Visit our shop for woks, cleavers, cookbooks & more! -
UK : bit.ly/2Ub0V1O
USA : amzn.to/3uRnflc
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
- Simple Salt and Pepper Squid Recipe! | Wok Wednesdays -
Find other recipes here! - bit.ly/2g5K0ib
Find us on social media:
Twitter: bit.ly/2EhAj9u
Instagram: bit.ly/2SFxDeN
Facebook: bit.ly/2SScpd1
Got a question or inquiry?
E-mail us at: [e-mail]

[@SchoolofWok]

📣 ANNOUNCEMENT 📣 - We’ve launched our KZbin Membership Plan! bit.ly/sowmembers Memberships start from just 99p per month, and include access to a whole load of exclusive content; including Q&As, School of Wok badges and emojis, membership recipes, and more!

[@elenaadvincula3261]

I made this today for m6 boss,,1 kg of squid for just 2 person,,it remained crispy till the last piece,it was indeed delicious,, will save it for next, thx so much!

[@MinhNguyen-mo5fp]

Oh J . I always ordered this dish @ the Chinese restaurant near my house, every one in my family loves it . I did attempted to make this dish @ home a couple times on my own,, but failed to succeed , now i saw your video how you did it so quick, and so simple, I think I need to give myself another chance to to try to make this dish again , thank so much🙏 for bring this dish to my attention, you save my day....now my family can enjoy this dish @ home ,and I can make plenty for the same price of 1 dish I pay at the restaurant, but in a comfort atmosphere . Bless your heart and efforts. 😊🤗😍

[@SchoolofWok]

Thanks, Minh! Glad we could show you how to make this! - Lee

[@masonyu5794]

Jeremy great stuff ... Addding a suggested twist - I would throw in small bunch of green chinese chives and young garlic(crunchy condiment when flash fried) both at the end of cooking this tasty dish.

[@ReichDane]

I make this with chicken all the time. Yum. Love your demos! Thank you.

[@SchoolofWok]

It's super tasty right! Thanks! - Lee

[@nicholaskearney678]

Great stuff, great demonstration, simply joyful too make. Nicko

[@SH-pm3dm]

For those who don't care for squid, I suggest using chicken or pork for that matter. Just cut the meat into chunks and do the same as what Jeremy did, they all turn out good. I love watching School of Wok, especially with Jeremy doing the demo, he is precised. Most Chinese cooking are handed down from generation to generation, no one ever written down the recipe, for those who are new at learning Chinese, I suggest that it might be a good idea to get his book, but more importantly, watch his demo, some of the stuff might be lost in the print. I Just subbed yesterday. Bravo Jeremy!

[@SchoolofWok]

Yep, works exactly the same with whatever meat you'd prefer! Thanks for the comment, always glad to see someone who's passionate about their food! - Lee

[@cindytan4768]

That looks delicious! This is my favourite dish!

[@danielspendley8202]

Got to say this is the best cooking channel ever!!! Amazing 👌

[@SchoolofWok]

Wow, thanks!

[@germanshepherd8187]

Wow ! Jeremy is indeed a great chef and a great teacher too ! Thanks J

[@SchoolofWok]

Thanks! - Chris

[@jenniferjones946]

Your the best..thank you so much..I look forward to making all things squidish..

[@jasonanderson7648]

Awesome dish, never tried cooking it myself but i will do now, thanks.

[@SchoolofWok]

It was absolutely delicious, I recommend trying it! - Lee

[@garymccray7822]

Oh i would so put a plate or two of that away. It looks fantastic. Squid is delicious and this recipe is one I will most definitely make asap. Great vid, keep up the good work.

[@SchoolofWok]

The portion Jeremy made didn't last a minute haha - Lee

[@noelcox3192]

This is a very good, informative demonstration, thank you.

[@SchoolofWok]

You're welcome! - Lee

[@garyb.6699]

Good afternoon Jeremy and Lee, That looks great thanks for the video hope you have a great day cheers can’t wait for Wednesday’s

[@SchoolofWok]

Thanks, Gary! Have a good one mate - Lee

[@silentkayak]

This is an excellent recipe. I made it tonight and it tasted great. Thank you for sharing!

[@SchoolofWok]

Glad you liked it! - Lee

[@joy6085]

Thanks for this. I love salt & pepper squid and am missing my fave Chinese takeaway - massive shout out to Jade's of Holloway - so during the Covid shutdown I have GOT to make this! 😊

[@SchoolofWok]

This is better than any takeaway version!

[@jumokeomotosho6691]

Good simplified no-egg recipe! Great job. Thank you

[@mattsymonds9652]

School of Wok has done a lot for the cornflour industry :) Seriously though, all of these recipes are kick ass. I made the Crispy Chilli beef last night and it was the best ive ever eaten anywhere. Thank you!!!

[@SchoolofWok]

Haha, it's a conspiracy!

[@sherilicious6446]

Just made this . Really easy and delicious. I added a little Sichuan pepper to mine.

[@jenniferjones946]

Wild..thanks so much..xx💜😀💜

[@geetanjalirai7676]

Thank you was waiting for this recipe.God bless.

[@SchoolofWok]

You're welcome! - Lee

[@cindytan4768]

So good!

[@washtherag]

At last! my favourite chinese recipe yay!

[@SchoolofWok]

Who doesn't love this? Such a great dish - Lee

[@marcoresch3494]

Great! What side dish would you prefer to it? Lovely greetings from Vienna, Austria

[@SchoolofWok]

Our glazed Chinese greens recipe would go well with this! - Lee

[@cookinglikeramos127]

Banging, good work love your content 👌🏽

[@SchoolofWok]

Glad you enjoy it! - Lee

[@kiyokohernandez4358]

Wow. ! Yummy

[@britishvietnamese]

Great video dude

[@cindi86rai]

Can greenbean starch be used instead of cornstarch?

[@lookingforthetruth3402]

Thank you, great video. What oil do you recommend when frying?

[@SchoolofWok]

We use vegetable oil for frying. Anything neutral and high heating! - Lee

[@xusima2543]

😍 looks so yummy

[@SchoolofWok]

It was! - Chris

[@cornpop3912]

Liked and subscribed. Are bird's eye chilis the same as Thai chilis?

[@williamwendling944]

Good demo, what’s the preferred oil to use for frying? Peanut?

[@SchoolofWok]

We use vegetable oil when we fry! - Lee

[@DominicPannell]

Wow! Thank you.

[@SchoolofWok]

No problem! - Lee

[@renehernandez558]

Why induction? Why not the traditional roaring gas fire.

[@TigerUppercut.00]

I love this guy's British accent..

[@nadheeralbalushi124]

Amazing dear looks very delicious

[@SchoolofWok]

Thanks! It was very tasty! - Lee

[@zeke7142003]

A little bit of fish sauce at the end would add great flavor.

[@joshster94]

This is so amazing! Would you consider doing a recipe/tutorial video on Siew yok?

[@SchoolofWok]

Thanks! I'll add it to our suggestions list! - Lee

[@mohamedfarhan669]

Awesome. How can I get your recipe book

[@SchoolofWok]

Hi Mohamed, you can buy them from this link: bit.ly/2HH2eSp or direct from Amazon! - Lee

[@ThuHuynh-vo3cc]

Can I use corn starch?

[@SchoolofWok]

We used corn starch in the video, we just call it "cornflour" in the UK - Lee

[@beebzah]

u know its authentic when there's no measurements LOL Just tried this recipe and came out perfect! even better than the restaurants around here

[@SchoolofWok]

Glad you enjoyed it! - Chris

[@GreasyGoon]

I’m assuming the recipe can be near enough the same for salt and pepper chicken (be them wings or pieces)?

[@SchoolofWok]

Yes!

[@chefcesarstvofficial1345]

I like that recipe.

[@SchoolofWok]

Thanks! - Chris

[@craigrobertson8090]

I just made this recipe and it worked really well except I found the coating to be a bit gummy. It was super crunchy which was awesome but it was a bit thick. I made sure the oil was at least 180 and the corn flour was very dry on the outside What did I do wrong? We're the squid too wet before I floured them?

[@robin212212]

Very similar to fried calamari? Is corn powder same as corn starch?

[@SchoolofWok]

Very similar! Corn flour is the same as corn starch, yes - Lee

[@gregvitrano5324]

Why do I watch these videos around lunch time?

[@SchoolofWok]

Better than watching them at 3am like most of our fan base! - Lee

[@08buddysmom]

Is corn flour the same as cornstarch?

[@SchoolofWok]

Yes, we call "cornstarch" cornflour in the UK - Lee

[@tjj300]

OK, What's in the corn flour that makes it seasoned?

[@SchoolofWok]

Salt and pepper

[@cristinapamart2818]

So we don’t need to dry the squid if that is my understanding thank you x

[@SchoolofWok]

Nope, it needs to be wet for the cornflour to stick to it! - Lee

[@Tiffan13]

I like his accent

[@jenntwithlove1603]

You've missed out the fragrance of spring onion, along with the garlic chilli pepper....

[@SchoolofWok]

Feel free to adjust the recipe - Lee

[@speakthetruth3353]

though i cant hear the crispness when you tried one, i can feel it like a chewing gum in yo' mouth haha! gotta try it this weekend looks delicious!

[@SchoolofWok]

It was crispy, I promise! The mic didn't pick it up too well haha - Lee

[@speakthetruth3353]

@@SchoolofWok t'was a joke! i know it is...ima try it this weekend and surprise wife thanx much...haha

[@SchoolofWok]

Hope you enjoy it as much as we did! - Lee

[@speakthetruth3353]

@@SchoolofWok i sure did!

[@topouzidd]

So, $10-$15 for those squid, $8 for the amount of oil he used, $2 for the flour. Can we cook the same in an air fryer?

[@abulahab6528]

No white onion??

[@nenadzlatanovic6652]

small hands or large garlic?

[@SchoolofWok]

Both! - Lee

[@nenadzlatanovic6652]

@@SchoolofWok lmfao :D keep up w good work! :D

[@michal2708]

Hey, can you tell me why your corn flour is white? When I buy corn flour it's always yellow.

[@SchoolofWok]

If you are in the US, then you want to buy corn starch. We just call it cornflour in the UK - Lee

[@cheesecakecharlie5055]

baby squid corn flour

[@hookinggoodfishing2245]

When I fry squid, it always burst and pops. How do you avoid this?

[@SchoolofWok]

Make sure it’s dry! - Lee

[@Mr.Saephan503]

White people: pepper = black pepper Asian people : pepper = raw Chilli peppers Lol

[@Ayd2222]

Dude where’s the five spice powder ?

[@SchoolofWok]

Not in this recipe - Lee

[@Ayd2222]

School of Wok five spice powder and Chinese cooking wine is an essential

[@Ayd2222]

School of Wok still looks good though keep up the good work

[@diobalague2329]

Ain't it too salty?

[@SchoolofWok]

Nope - Lee

[@diobalague2329]

@@SchoolofWok then, I'll definitely give it a try. Thx a lot! Regards from Caracas💛⭐⭐⭐⭐💜⭐⭐⭐⭐💓 VENEZUELA

[@deiaspdrkhzlrqrciqob7334]

text

[@vladimirmach6145]

Young man, this is about cooking, not about karate. Your gesticulation is inappropriate, theatrical and phoney.

[@RovingPunster]

You did great showing the corn starch prep, but you didnt spend any time discussing the types, sizes and thickness of squid available, the pros n cons of each ... I mean come on, it's the centerpiece ingredient of a how-to dish.

[@SchoolofWok]

Didn't he say we were using baby squid? - Lee

[@RovingPunster]

@@SchoolofWok Reread ... I didnt ask a recipe question, but rather made a comment about what wasn't covered. BTW, apologies if my OP came across as more pointed than intended. I still gave the vid +1.