I’ve given the classic Asian favourite of salt & pepper squid a delicious healthy makeover, and with just a few simple steps you’ll find it easy to make this restaurant quality dish at home. The trick to keeping the squid nice and tender is a quick cook on high heat.


  • 90g arrowroot powder

  • 90g brown rice flower

  • 1 tsp sea salt, plus extra to serve

  • 1 tsp black pepper, fine freshly ground, plus extra to serve

  • 1 tsp garlic powder

  • ½ tsp ground cumin

  • Coconut oil, melted, for frying

  • 500g squid hoods, cleaned, scored in a crisscross pattern and cut into 6cm pieces

  • 1 red chilli, finely sliced, to serve

  • ½ bunch fresh coriander, chopped, to serve

  • 1 fresh lime, cut into wedges. To serve

  • Dipping sauce:

  • 2 Tbsp tamari

  • 1 Tbsp maple syrup

  • 1 Tbsp apple cider vinegar

  • 1 clove of garlic, minced

  • Juice and zest of 1 lime

  • 4cm piece of fresh ginger, minced


  • 1.

    Mix together arrowroot powder, salt, brown rice flour, pepper, garlic powder and ground coriander in a medium sized bowl

  • 2.

    Place a wok over medium to high heat. Heat 5cm of coconut oil in the wok until very hot - to know when your oil is hot enough, dip the handle-end of a wooden spoon into the oil and if it bubbles around the handle, you’re ready to get frying

  • 3.

    Dust the squid in the spice mix and shake off any excess

  • 4.

    Fry in small batches until golden and crisp

  • 5.

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

  • 6.

    To make the dipping sauce whisk together all ingredients in a bowl

  • 7.

    Dispose of the used frying oil safely - either leave the oil to come to room temperature and solidify in the pan or pour it in to a container and leave it to cool, then dispose of it in your general rubbish. Never pour oil down the drain

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16 comments • 40 ratings
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Posted by Report
this sucks
Posted by Report
thi resapie is good but make it better next time
and next time post a proper video
Posted by Sarah226Report
so easy to make a winner with all that i've cooked it for :-)
Posted by m16Report
tried this for lunch, and it was just superb! Love how easy it was too!
Thanks Pete, You have done it again. Yum!
Posted by KrystynaCooksReport
Before I tried this dish I was told " it's SOOO good, YOU'LL EAT YOUR FINGERS OFF " ITS TRUE ! Well I have never been a fan of squid because whenever I've eaten it mostly as FRIED CALAMARI it HAS ALWAYS been overcooked, tough & leathery
My ONLY difference I would dip the squid pieces in lightly whisked EGG WHITE before I dust in flour
Posted by fever2Report
i think this great
Posted by RingersReport
Assuming you have the oil at the correct temperature, the squid should take about 1 minute per batch.
Posted by Barbara118Report
Order this dish all the time at restaurants, can't wait to give your recipe a try after reading all the positive feedback!
Posted by Report
do you have to beat the egg whites?