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Salt & Pepper Squid, with a bit of fire!!

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  • 10-20 Dried red Chilli

  • 3 tablespoons Salt

  • 2 tablespoons black peppercorns

  • 2 tablespoons Sichuan peppercorns

  • 500 g Rice flour tempura flour

  • 1 kg Squid Just the body and legs

  • 500 ml Peanut Oil

  • 2 tablespoons Coriander chopped

  • 2 Limes Cut in half for squeezing


  • 1.

    Dry roast spices (salt, both types of peppercorns and chili) in a pan over a low heat until salt starting to turn golden and spices fragrant.

  • 2.

    Place into a mortar and pestle and cool.

  • 3.

    Once cool grind with the mortar and pestle to a fine consistency.

  • 4.

    Mix through the rice flour.

  • 5.

    Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).

  • 6.

    Cut squid into thin strips (or score lightly with knife and cut into larger pieces) keep the legs whole.

  • 7.

    Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.

  • 8.

    Drain onto absorbent paper and place onto you plate.

  • 9.

    Serve with some chopped coriander over the top, a bit more salt if you wish and also some lime wedges, great with an Asian beer.

  • 10.

    This recipe works well using prawns or tofu – have a play!!

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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?