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Fish, East Asian

Taiwanese fried squid with rice

Taiwanese fried squid is made of squid rings coated in potato starch, fried until crisp, then tossed with raw garlic, chili flakes, and fried basil, served with rice and green beans. This easy recipe serves 4, takes 35 minutes, and costs €3.60 per serving. The key is drying the squid thoroughly before coating it for a shatteringly crisp crust.

Tonight, fried squid just like at Taiwan's night markets, crispy, peppery, and fragrant with fried basil, served with rice.

Taiwanese fried squid with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

At Taiwan's night markets, this dish gets eaten standing up, out of a paper cone, fingers a little greasy and nose tingling from the pepper. At home it keeps that same spirit, squid rings fried until very crisp, light thanks to the potato starch, and sharpened with raw chopped garlic and chili flakes. The fried basil at the end adds an anise like fragrance that changes everything, worlds away from calamari fritti.

It's a quick dish, perfect for a weeknight when you want something different without spending an hour in the kitchen. Kids usually love the crunch and the fun of eating with their fingers, so just keep the chili on the side for them. It also works well for a casual dinner with friends, set in the middle of the table with rice and green beans alongside.

The ingredients

4 people

Fish counter

  • Squid rings 600 g

Pantry

  • Potato starchoften in the pantry 100 g
  • Ground black pepperoften in the pantry 1 tsp
  • Chili flakesoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Frying oiloften in the pantry 50 cl
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Basil 1 bunch
  • Garlic 2 cloves
  • Green beans 250 g

Allergens Mollusks, Gluten

The step by step recipe

  1. Start the rice in salted water and cook the green beans alongside for 8 minutes. 12 min

    Plunge the green beans into ice water to lock in their color.

  2. Pat the squid dry with paper towels and toss it in the potato starch with the salt and pepper.

    The potato starch gives a thin, crackly crust, flour would make it heavier.

  3. Heat the oil to 180°C and drop in the basil leaves first for 10 seconds, then drain them. 1 min

    Step back, basil crackles loudly when it hits the hot oil.

  4. Fry the squid in small batches, about 1 minute 30 seconds, until golden. 4 min

    Any longer and it turns rubbery, so stay close by.

  5. Toss the squid with the chopped garlic, chili flakes, and fried basil, then serve with the green beans and rice.

    Add a final dusting of pepper right before serving, the way street vendors do.

Our tips to get it right

  • Fry the squid in several small batches rather than all at once, the oil stays hot and the coating turns evenly crisp.
  • Test the oil temperature with a piece of bread or a basil leaf, it should sizzle hard and float up right away.
  • Chop the garlic at the last minute and add it off the heat, it should stay raw and sharp, not cooked in the hot oil.

The variations

  • Swap the squid for peeled shrimp, the frying time drops to about one minute.
  • For a vegetarian version, use shredded oyster mushrooms coated the same way, the crispiness works just as well.
  • For kids, serve the squid plain without chili or raw garlic, and offer the spicy version on the side for the adults.

What to serve it with

  • Iced jasmine tea
  • Crunchy cucumber in soy sauce
  • Light miso soup to start

Storage

Fried squid is best eaten right away, the crispiness fades quickly in the fridge. If needed, keep leftovers for 1 day in the fridge in a sealed container and reheat briefly in a hot oven or a skillet, never in the microwave. This fried dish doesn't freeze well.

Questions about this dish

Can I use cornstarch instead of potato starch?

Yes, cornstarch works too and gives a similarly thin crust. Avoid using wheat flour alone, it would give a thicker, less crispy result.

Do I need to thaw the squid before cooking it?

Yes, thaw it completely in the fridge the day before. Then dry it very thoroughly, that's the most important step for crispy, not soggy, squid.

Can I prep this dish ahead of time?

You can cook the rice and green beans ahead, but fry the squid right before serving. The crispiness disappears within minutes if the dish sits around.

Is the fried basil essential?

It gives this dish its signature Taiwanese fragrance, but you can skip it if you don't have any. It'll still taste good, just slightly less fragrant.

How long does it take to make Taiwanese fried squid with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Taiwanese fried squid with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Taiwanese fried squid with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, gluten. Always check the labels of the products you buy.

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