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Dec 26, 2011 01:25 PM

Dry Fried Squid - who makes it, what's the Chinese name?, is there a recipe?

Kirin Restaurant used to make a dish called dry fried squid. It was a semi-rehydrated dried squid that was stir fried with lots of garlic, chiles and vinegar. We used to order it all the time. I was at Kirin fairly recently and asked for it, as I didn't see it on the menu, and what came back was okay but not the dish I remember. Anyway, what is this called, and if there's not a local version extant, is there a recipe? Thanks all.

6135 Geary Blvd, San Francisco, CA 94121

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    1. I looked at my copy of the Kirn menu and was surprised not to see it listed. I believe the dish that you are referring to is salt pepper squid/calamari. It’s called “jill yim sin yow” (pepper salt fresh squid). Salt pepper dishes are common in Chinese restaurants – salt pepper squid, shrimp, chicken wings, fish, frog, crab, tofu, eggplant, etc., etc.. Kirin even has 8 other S & P dishes listed while not listing squid!

      Cut, fresh squid is dredged in a flour, cornstarch mixture and first deep fried in hot oil. Secondly, put a little bit of oil in a pan or wok, add salt, garlic, and slices of jalapeno pepper, swish it around; finally, add the fried squid and give it a quick toss to add the S & P flavoring to the fried squid and remove. It is a cheap and not difficult dish to make at home.

      Here is a video

      4 Replies
      1. re: CYL

        Thank you CYL. I know the salt and pepper squid/fish/frog/chicken etc. prep. If my memory is correct about the dish at Kirin, and it often isn't, there was no batter or coating to the squid. I was chewy, which I have attributed to it being dried and only partially rehydrated. There was the bite of vinegar in the sauce and red chiles, although the jalapenos and shallots characteristic of the S & P preps may have been there too. The dish seemed more like a Cantonese take on Sichuan food, not as oily, not as hot. Oh well....

        1. re: Ericruo

          Upon further review, I missed the mark on what you were looking for, inadvertently and completely glossed over that what you were asking about is with dehydrated dried squid that is a stir fry, not a deep fried fresh squid with batter in the case of the assumed, more common S & P squid. To further complicate the issue, the term “dried fried’ in Chinese often connotes a technique of simply deep frying with batter with an ingredient with minimal moisture in order to achieve crispiness. A very popular dish, as such, is a deep fried whole flounder (in Chinese, its called “gone gin lone lay,” literally translated into “dry fried dragon’s tongue.”(in the eyes of the beholder!)

          Scanning Kirin’s menu, under the seafood category, does reveals a “Fresh and Dried Squid with Tender Greens.” This is the only instance where I spotted dry squid on their menu. The Chinese characters, on the other hand, say it is tender greens but then say it is fresh squid only! No information is given on cooking method or nature of the sauce. I’ve seen "two kinds of squid" (fresh and dehydrated dried?) on other menus, but without a distinctive name or description of the sauce.

          BTW, I did find salt and pepper squid on the Kirin menu. It’s listed under “Chef’s Special Dishes,” but not under “Seafood” category where I had expected it.

          Finally, here is an interesting item I found on an internet search:

          Ojingeochae bokkeum (lit. "stir-fried dried shredded squid") is a Korean dish made by stir-frying dried shredded squid in a sauce based on gochujang (chili pepper paste) and sugar or corn syrup. The ojingeo in the dish's name refers to squid while bokkeum means "stir-fried". It is eaten as banchan (small side dishes) when having a meal with a bowl of cooked rice.

          To sum up, I regret that I have not encountered and am personally not familiar the dish as you described, and cannot add further insight.

          1. re: CYL


            Thanks very much for the suggestion. Maybe Kirin used to have a Shandong influenced chef on hand in the old days. I do think that the Ojingeochae bokkeum sounds akin to what we used to get there. I will give it shot and try to make it. Many thanks.


            1. re: Ericruo

              I wouldn't call Ojingeochae bokkeum very rehydrated (very chewy), but here's a recipe for you


      2. I've had "sauteed fresh and dried squids" many times at Yuet Lee in SF, and have seen that dish at other HK seafood places. I think Daimo makes it.

        1. Are you talking about the the Szechuan technique of dry frying?