This week, we’re making crispy, golden Cantonese Salt and Pepper Squid 🦑✨ I’ll show you my twist on this street food favourite, using a mix of semolina, plain flour, and polenta for that ultimate crunch and richer flavour. And to really amp it up, we’ll fry it off with garlic, spring onion, and a hit of chilli giving it that fragrant, spicy kick you’ll love 🌶️🧄
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#SaltAndPepperSquid #HongKongStreetFood #CantoneseCuisine #Seafood #Cookbook
17 Comments
any non alchoholic substitube for the wine? gonna try make this at the weekend
and do you have the measurements? sorry im not the best cook
wow😮
I love this… I love your books… I love ya!
May I know where to get those portable gas stove from please? Many thanks
This looks absolutely delicious Brendan. I love the tutorial on how to prepare the squid. Great job. 🥰♥️🩵🦑🦑🦑
That's hot 🔥 🥵
Omg that looks really yum 🤤 awesome tutorial
Great recipe. Fantastic looking woks!
Here in Aruba, I had the salt & pepper fish… with fresh fish from the sea of the island!! Thanks, to my fav restaurant
Won Sheung Wong…
Not Asian enough because of the absence of MSG. Kidding. Not kidding. 😂😂😂
No MSG? Seriously? Piss weak.
Thank you Brendan. I absolutely love this recipe, and will be trying it this weekend 😋
I loved the tutorial how you prepared your squid , looks yummy . You looks cool when you do the Demo Brendan. ❤
Cute chef! Handsome and yummy 🤤
The bling is distracting 😀 overall good cooking – 😅
great video Brendan well presented and executed well done, how about a list of ingredients I would like to try this recipe
(shame about the racist remark though as though trying to spoil your splendid presentation).
Amazing,thank you ❤