Save to your scrapbook

    Chilli, Salt And Pepper Squid

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chilli, Salt And Pepper Squid

    This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

    • Preparation time: 10 minutes
    • Cooking time: 2 minutes
    • Total time: 12 minutes 15 minutes

    Serves: 4 (or 6 as part of a banquet)


    • 500g Squid, cleaned
    • 2 tbsp Cornflour
    • 2 tbsp Plain flour
    • 2 tsp Hot chilli powder
    • 2 tbsp Sea salt
    • 1 tbsp Szechuan peppercorns, dry-roasted and crushed
    • 500ml Vegetable oil
    • 4 Small iceberg lettuce leaves, chilled
    • 2 Lemons, cut into wedges


    1. Rinse and dry the squid thoroughly. Slice each squid tube horizontally into 1cm rings. Set aside. In a large bowl, combine both types of flour with the chilli powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
    2. Fill a wok with oil to about a third full (about 500ml) and heat until the surface seems to shimmer slightly. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
    3. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Australia's bright, highly focused whites work very well with Asian seafood.


    Average user rating

    3 stars