Salt & pepper squid

Salt & pepper squid

Crispy and flavorful salt & pepper squid, lightly dusted and perfectly fried until golden. Served with a tangy, sweet dipping sauce and fresh chilli and spring onion for a vibrant finish.

Seafood

Prep Time

15 min

Cook Time

10 min

Servings

4

Salt & pepper squid is a beloved dish originating from Cantonese cuisine, celebrated for its crispy exterior and tender, juicy squid inside. The combination of Szechuan and black pepper with sea salt creates a distinctive spicy and savory crust, making it an irresistible appetizer or snack. The lightly dusted squid cooks quickly, preserving its delicate flavor and texture. This recipe is elevated by a simple dipping sauce that balances sweetness, acidity, and umami from the rice vinegar, caster sugar, and fish sauce, enhancing the overall experience. Garnished with sliced spring onions and chillies, it adds freshness and a subtle heat that complements the crunchy squid. Perfectly paired alongside steamed jasmine rice or enjoyed as part of a seafood platter, this dish also works beautifully with crisp, refreshing sides such as cucumber salad to cut through the richness. Whether for casual sharing or a special occasion, salt & pepper squid is sure to impress with its delightful textures and flavors.

Ingredients

  • 85 g Corn Flour
  • 85 g Plain Flour
  • 2 tsp Black Pepper
  • 2 tsp Szechuan Peppercorns
  • For frying Sunflower Oil
  • 400 g Squid
  • Sliced Spring Onions
  • Sliced Green Chilli
  • 1 chopped Red Chilli
  • 0.5 Cucumber
  • 1 chopped Red Onions
  • 100 ml Rice Vinegar
  • 1 tablespoon Caster Sugar
  • 2 tsp Fish Sauce

Instructions

To begin, prepare the dipping sauce by combining the rice vinegar, caster sugar, fish sauce, chopped red onion, cucumber, and red chilli in a small bowl. Stir gently until the caster sugar has completely dissolved, creating a vibrant and tangy sauce to accompany the squid. Set this aside, allowing the flavors to meld. Next, mix the cornflour and plain flour together in a large bowl. Add both black pepper and Szechuan peppercorns along with 2 teaspoons of sea salt to the flour mixture, stirring well to ensure an even distribution of the aromatic spices. This seasoned flour will create the crisp coating that defines the dish. Prepare a tray lined with kitchen paper to drain the squid after frying. Pour enough sunflower oil into a deep fryer, wok, or deep pan to create a 7cm oil depth and heat it to 180°C. If you do not have a thermometer, test the oil's readiness by frying a small cube of bread—it should turn golden within 20 seconds. Take the squid and thoroughly coat each piece in the flour mixture, ensuring every piece is evenly dusted for a perfect crunch. Working in small batches to maintain the oil temperature, gently lower the squid into the hot oil. Fry each batch for approximately 2 minutes or until the squid is golden and crisp. Use a slotted spoon to carefully remove the squid from the oil, letting any excess drain before transferring to the prepared tray lined with kitchen paper. Immediately sprinkle the squid with a little extra sea salt while still hot to enhance the flavors. Serve the crispy salt & pepper squid scattered with sliced spring onions and green chilli for an added fresh bite. Present the prepared dipping sauce on the side for a delightful contrast. Tip: Serve immediately for the best texture, as the squid tends to lose crispness if left to stand.

Quick Info

Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4

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