Salt & Pepper Squid

Servings: 4

To prepare: 10 minutes
To cook: 4 minutes
Difficulty: Easy



  1. Step 1

    Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.

  2. Step 2

    Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil – it should turn light golden in 10 seconds.)

  3. Step 3

    Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.

  4. Step 4

    Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.

  5. Step 5

    Serve immediately with the lemon wedges and chilli soy sauce. Yum!


Credit goes to: Amber Keller

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