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Salt and pepper squid

Many people claim this as their favourite Asian classic. They also assume it’s something that can be made only by professional chefs in a restaurant. In fact, this is one of the easiest basic recipes you can make. The trick is a light batter and keeping the squid tender by cooking it quickly at a very high temperature. Fish and prawns can also be cooked by the same method.


  • to serve


  • 1.

    Mix together 120g (1 cup) of the cornflour and the soda water to make a batter. Season the remaining cornflour with the salt and pepper.

  • 2.

    Place a wok over medium–high heat. Heat 5cm oil in the wok until very hot.

  • 3.

    Dust the squid in the seasoned cornflour and then dip in the batter. Fry in small batches until golden and crisp. Add the chilli for the last few seconds.

  • 4.

    Drain on kitchen paper and serve the squid with lime wedges, fried red chilli and lots more sea salt and freshly ground black pepper.


Recipe taken from Bill Granger's book Bill's Basics

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Salt and pepper squid.


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Posted by Ric6Report
This has to be up there with the best I have tasted, too often restaurants smother the squid in salt and it takes away the pleasure.