The Easiest Salt & Pepper Squid | 5-Minute Recipe | Easy Asian Home Cooking

[@carolyn1174]

Fantastic recipe that was so quick and full of flavour. We didn't have rice flour and subbed it for tapioca flour. Was a hit with the full family

[@FlyingChopsticks]

Love this recipe . You are the icon of Aussie Asian cooking !

[@berniecelee5062]

😮 omg so easy ! And they charge $$$$ at the restaurants .....ok....cooking it at home in next few days and never ordering again at restaurants. There’s so much to learn from you Adam ....I am enjoying the videos so much.

[@NeverSnooze]

your cooking videos are such high quality and such a joy to watch, i can watch this and chill no joke lol

[@NinisCooking]

Yummmm looks delicious, And I most definitely love the mood of your videos with chill music and the calm way of talking of yours. Loved it ! 😍

[@xtyano440]

the mood is so saaaad.....

[@NinisCooking]

@@xtyano440 No I disagree. To me, the mood is calm, chilled, soothing

[@saschasander439]

I love the simplicity of your recepies and the way you explain the methodology . Very nice keep up the good work .

[@bradhunt5560]

I made this today and oh my God it was better than any restaurant...

[@rkbh78]

I can watch your cooking all day long

[@hannahsersen]

Love your videos Adam !

[@Apocalypz]

From the UK > now in the US > have never heard of this before. I *cannot* wait to make this for a weekend lunch.

[@TheNurseBetty0]

It really is delicious. the complete lack of this dish at pubs was probably the only case of culture shock i had when i lived in the UK. until then i thought it was a universal dish. I also thought it was Italian and was surprised when the only place i could find something similar in England was an starter at a Pho restaurant.

[@manie23]

You are in for a treat!

[@---iv5gj]

this dish is 100% SE asian and is completely different from italian fried calamari. but then the idea is the same

[@uasj2]

Not sure what you mean “from the UK > now in the US”?? This is an Australian guy cooking what is known as almost an Australian “National Dish”. We love Asian food and squid/calamari is plentiful and popular here.

[@TonyNguyenFR]

@@uasj2 Pretty sure they meant they lived in the UK and moved to the US and have not tried this dish before.

[@cgreenlls]

So simple & so yummy. Made these twice already.

[@maryngshwuling9916]

Thanks for sharing this recipe 🌻

[@mekugi_7729]

Great music in this one. Love your channel!

[@eirah23]

love how simple all your recipes are so easy to make!

[@mit1346]

What a pain in the ass. Just mix, 1 part Rice flour ,1/2 plain flour, 1 corn flour salt & cracked pepper to taste mix together. Lightly Toss your squid in the mix, shake off and fry in the oil 180c. Dont over cook!...& serve with whatever sauce you want to make or buy. Done! This is how we did it in the restaurant. Easy.

[@bannedfromtv2102]

that looked so good

[@beeblaak1649]

Oh, it’s 2:00am and I’m now so hungrrrryyyyy!!! Love you Adam. ♥️♥️♥️

[@YoriHouse]

I love to use squid too! The texture is so awesome even for the soup!

[@edytk7706]

Hi Adam! This may seem like a silly question, but for squid like this where do you like to shop? Do you prefer general fish shops like in shopping centres and at the central markets, or dedicated fish markets out in the suburbs?

[@edytk7706]

I see a couple of others have similar questions, maybe you could do a buying seafood guide for dummies 😅

[@Mazequax]

Squid is such a cute word to say.

[@quantumconsciousness8285]

Wow, I'm going to have to try it your way.

[@JarredGC]

My squid turned out perfectly! Cheers for such a great video :-)

[@wand94]

Love the music, seriously. Could you please tell me the name of the song?

[@BeowWulf]

Just like salt and pepper shrimp! Who'd a thought! :-) I learned how to make that and had to look up this recipe to be sure because I accidentally ate my brother's leftovers in the fridge. No worries now, I can make these myself! Thanks mate!

[@smocks5434]

Love your videos and your step by step instructions!

[@DevanSabaratnam]

Inspired to try this one out now. Just curious what you do with the oil once you do the initial deep frying part? Do you cool it and keep it in a container to reuse for later deep frying recipes, or toss it out straight away?

[@lostinspace3214]

Mouthwatering! Can already taste the crunch of that squid!

[@CMLew]

I love your channel thank you for sharing. Not being the biggest fan of squid would this same recipe work as well for chicken?

[@jackreacher6680]

Recipe looks delicious - at what point did was the SALT AND PEPPER added ?

[@morrisjoans4275]

Looks good

[@chekl1982]

you just posted my all time favorite dish in the entire world. i will make it my life mission to make this. question, how do i properly store old oil (so let’s say i want to reuse them the next day to fried another portion.)? thx. nice vid. you bought back many wonderful memories.

[@gwy72]

Hi Adam, do you take the fine sheath skin off or do you leave it? Ive found it a potential choking hazard....

[@chinatownchillin]

great video never bought squid before how do you pick good one?

[@kangarool]

Adam is there anything to look for or be aware of in particular when choosing and buying the squid initially?

[@Jolenec31]

Yummy

[@maverickbonato8164]

Great video but I have a question: Is that a Royal Oak? Or just a watch that looks like it?

[@abcdefghijklmnnvd2758]

Maverick Bonato Wouldn't be surprised if it was. He also has a Panerai

[@maverickbonato8164]

Hoho, not bad at all!

[@kcunlimitedeats]

This video has soothing music.

[@mutanthung8643]

Yumm.. Going to try it soon. Are you from Adelaide?

[@deondeanadams2447]

Hi Adam my wife and I love chow mien with the crunchy noodles when I try to cook this dish the chow mien is fine but the crunchy noodles are always to oily how can I cook the noodles to be crunchy without being oily please .Regards Dean from Oz

[@Lyonessi]

keto alternatives for cornstarch? I wanna use almond flour instead of plain flour.

[@Umi-imU-We-Are-One]

Man do you make me miss living in Hawaii. The freshest squid and poke ever 🤤 Sadly I am now forced to follow the golden rule of "Never eat fish in the desert" Adam can you please share with us what wood your cutting board is made of? I was looking into Tamarind, Walnut and Maple. Which is better on knife blades? Mahalo ~

[@candujar36]

Delicious recipe! I just saw the same recipe from Marion's Kitchen 🤣🤣🤣🤣

[@dronjones1]

Adam, I can see from your videos that you are a watch fan as well. I have seen Panerai and perhaps an AP. Would love to see a video talking about your collection

[@chris-adams-tas]

Lovely timepiece but I'd hate to see under it. Remove all hand clobber before cooking.

[@enochwong4134]

getting conflicting results on google - are corn flour /potato flour and corn starch / potato starch the same thing?

[@Apocalypz]

Depends on your location. UK corn flour = US corn starch. As for corn flour/potato flour/potato starch, you'll probably find relatively the same end result in your cooking. Keep in mind, the corn flour usually lends itself better for frying/coating; whereas potato flour is best added in batters. Not a requirement, mind you.

[@Sunny_Tang]

@@Apocalypz ahh, ok. thanks for the clarification!

[@quantumconsciousness8285]

Thank you! I used rice bran instead of regular flour. Now I know why I had a bunch of burned pieces of flour - I coated the squid in too much bran.

[@AnTran147]

I've been meaning to make salt and pepper squid, but keep putting it off. This video makes me really want to make it this time

[@BrainOnn]

Man that music is wonderful please tell me the name of the track

[@OMGKITTENMEWMEW1]

I love the relaxing soundtrack the episodes have taken in the past year. Adam's such a soothing presence, coupled with the background music and the white kitchen makes for an incredibly relaxing viewing experience.

[@ernieengineer3462]

Great presentation! 👍🏻👍🏻Looking forward to trying this recipe.

[@JulesMoyaert_photo]

👍👍

[@bdosa]

Looks like a good method and I'll definitely try it. Not real impressed with the sneaky change of the food for the final picture though. That's not the same thing as you just cooked. It looks miles better because it's nicer fresh squid and not the generic boring white tubes. Bit sneaky. Good video though

[@steves9388]

No change was made, that's what squid looks like when it's been properly cooked like this was. Try it sometime.

[@vancitycanucks]

Panerai and a Royal Oak? More on the watch collection Please!

[@ItsDylanBui]

Yummmmmm yesss Love squid 😍🔥

[@alicet4768]

Where can I find a cutting board like this?

[@e8ghtmileshigh1]

I like the tradition S&P using Sichuan peppercorns

[@kvnrthr1589]

Does this work for chicken too?

[@antonracela6511]

Finally found the best s&p squid recipe

[@DuffyElmer]

I know you've said before that you're not interested in tasting your own food on camera (and I understand and respect that), but would be good to get a reaction and a description from *someone* talking about the flavors and textures of the final product so we know what to expect and to aim for when making this at home. Maybe your cameraman or a friend would be willing to step in?

[@legacydepot]

Nah man, there's nothing worse than listening to someone chew He already sells the dish with the detail he puts into describing the ingredients and what they'll do to the final dish.

[@utoob22]

How long did you cook the squid for

[@amplitoad]

Can you prepare ahead of time? Deep fry the squid first, then wok fry it with the aromatics on a different day?

[@tookitogo]

amplitoad No. It goes soggy. Should be made immediately before serving.

[@underated17]

This is really random but when you said aromatics I thought you said paramedics will be needed as you chop the squid. I am Canadian and not used to the accent.

[@sofeeak8604]

Thank you so so so much for showing us this recipe Mr Liaw 🙏🙏🙏😇

[@NicTrades]

Isnt the pepper supposed to be szechuan pepper?

[@rvallozzi]

Great videos.. I love Australia.. I’m a yankee.. lol

[@AnimeReference]

I think the trouble has always been in sourcing fresh squid. My local fishmonger doesn't do it and as a result neither any of the surrounding restaurants (except one, thankfully).

[@pngo1818]

💜

[@speedydragon]

Just realized the picture at the end of the video included the tentacles and looks a bit darker than what you originally plated.

[@0BigBear9]

speedydragon yeah... first thing I noticed lmao. Kinda shaming his own dish.

[@skytlam]

The dark part is from the Hot wok, if you had this dish before you would know.

[@chris-adams-tas]

Lovely stuff but what about all the oil? Where does that go after you've cooked with it? Also to coat the squid, put squid and flours into a tupperware container, shake, and Bob's your aunt in drag; perfectly coated squid and all done en masse.

[@ARTYFAZ]

Those two squids disliked this video.

[@kylestephenson3004]

Your squiding me

[@theimben]

Where does the name salt and pepper come from when there's little of either in ingredient in them?

[@heyitsmeshaz]

depends on where you have it. sometimes the pepper is eye watering

[@eataust]

You don't actually need a lot to provide the flavour hit. Adam does a very basic sprinkle in the video, but you can add much more. I like to add it to the actual flour as well.

[@weiern0138]

What happened to fried rice Friday

[@tookitogo]

What?! Everywhere? Fuck it, I’m moving to Australia. I love this dish, but it’s damned near impossible to find here!

[@nathanwillingham7914]

This looks so damn nice! Definitely another of your recipes I'll be cooking!

[@davidlillecrapp2960]

Im gonna do this with the tentacles but I have a Japanese recepie in mind for the body (it's a bloody big squid!).

[@aldish401]

The music is so beautiful. Would you share the name, please?

[@CaseNumber00]

Do more pork recipes! Pork wont stop being on sale over here.

[@aglightest1141]

While watching this, I get distracted with that AP in a good way. I immediately hit the subs button! I'm sorry

[@norf2690]

Bruh turns out it's super easy to make, just a bit tedious to deep fry the squid

[@Ty-Dy]

I legit thought salt and pepper squid was an April fools prank. I have trust issues on this day.

[@mit1346]

What a pain in the ass. Just mix, 1 part Rice flour ,1/2 plain flour, 1 corn flour salt & cracked pepper to taste mix together. Lightly Toss your squid in the mix, shake off and fry in the oil 180c. Dont over cook!.. Drain& serve with whatever sauce you want to make or buy. Done! This is how we did it in the restaurant. Easy.

[@delassantano4392]

it is simple to make at home..the tedious part is cleaning the squid!

[@kiranmurali910]

the production quality of these videos are ridiculous. like , there are mainstream tv series that dont come to par

[@PeterMi]

What kind of wok is that? lol

[@MultiTictock]

I did not know you could find these commonly in Australia. You would think would Asian influences in Aussie culture, there would be less racism

[@shl6367]

Totally burned the green onion

[@Coopster034]

The ONLY thing I don't like about your videos is that you never try your food! You're missing a wonderful opportunity to connect with the viewer and really sell your recipe. We WANT to know how it tastes.

[@nagaki2997]

Kyle Cooper I think he mentioned in one of his other videos that he thinks it’s a but pretentious for chefs to taste their own food and saying there’re good

[@edytk7706]

If it didn’t taste good he wouldn’t be sharing it!

[@JohnVC]

If you cooked long enough, you know when something is cooked and seasoned properly. You don't need to see someone taste it. The technique is more important than his subjective response to the food, hell, he might not even like something he cooks, but he's showing you how to do it right.

[@notavegan917]

@@edytk7706 that's not the point. There's something very satisfying seeing someone try the food they've prepared. It's almost like you can taste it just by watching them eat.

[@TheHalomaster256]

Why do i torture myself....

[@OMGKITTENMEWMEW1]

Wow. Interesting that it's called Salt + Pepper Squid in Australia. Called Fried Calamari in the US, and it is in fact on every menu.

[@steves9388]

They're not the same thing. There's both in Australia, the calamari is Italian influenced, the squid is SE Asian influenced. Personally, I much prefer the Salt and Pepper Squid over the calamari. The difference is notable, if both are cooked as they should be.

[@kietay6505]

How deranged do you have to be to call this a 5 minute recipe

[@JamieBainbridge]

Where's the salt and pepper coating? This is just battered squid!

[@Tom-kl9jf]

not sure you actually watched this video. 4:12 - salt and pepper

[@JamieBainbridge]

It's such a tiny bit right at the end tho. I expected the batter to have it mixed in while it was still wet?

[@SilverforceX]

@@JamieBainbridge if u add the pepper in the batter, the wok stir fry after with aromatics will cause the peppers to become burnt and bitter. Add it at the last minute!

[@IIIrandomIII]

How does he afford his watches? #makesNOsense

[@morrisjoans4275]

Looks good