Who doesn’t love this typical dim sum restaurant dish? At dim sum restaurants, it’s almost always a must for my family. The problem is that there’s a big difference in the taste if it’s cold or fresh and hot, so we always look to see if there’s steam rising from the dish before we take it.

But besides that, there aren’t any decent dim sum restaurants around here in Michigan, so the only option I had was to attempt to recreate the salt and pepper calamari on my own in my less-than-satisfactory kitchen.

It turned out fairly well considering how I was cooking this from memory and how I didn’t measure my ingredients again, so I might just do it again sometime. : )


3 green onion sprigs

1/2 a bulb of garlic

1 “squid tube” (this is what they called it at the market, basically, one squid)

1/2 a cup of flour

3 tablespoons of cornstarch

~3 tablespoons of salt

1 tablespoon of pepper


1. Slice up the squid into bite sized pieces and mix it with a teaspoon of salt. Refrigerate for 2-3 hours.

2. Mix the remaining salt, pepper, flour, and cornstarch thoroughly and add to the marinated squid. Mix and coat the squid throughly.

3. Heat a nonstick frying pan and add about 2-3 tablespoons of oil. As the oil finishes heating, toss in the coated squid and saute. The oil gets aborsorbed fairly quickly to make sure you keep tossing the squid in the pan so it doesn’t burn. When it’s done, set aside in a clean dish.

4. Dice up the garlic and green onions.

5. Heat up the pan, but do not add any oil. When it feels hot, toss in the garlic and green onions and roast, constantly stirring them in the pan to make sure they don’t burn. When the garlic becomes golden, sprinkle all of the contents on top of the squid.

6. Serve on the side with rice or just eat. It’s up to you really! Just make sure you enjoy yourself.