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Recipe: Salt and Pepper Squid

To prepare the squid, pull out the tentacles and cut them free from the head and insides, which should be discarded. Pull out the pliable backbone (discard) and wash out the body. Peel away the skin and cut to open up the squid pouch. Score lightly and cut into bite size pieces.


285g squid (cut into bite size pieces)
1 tsp coarse sea salt
1 tsp black peppercorns
30g cornflour
1 red chilli (finely sliced)
2 spring onions (finely sliced)

vegetable oil for deep frying

Cooking Method

Serves 2

Prepare the squid and pat dry with kitchen paper.

Heat the peppercorns in a dry wok for 1 minute.Remove and crush in a pestle and mortar together with the sea salt.

Place the squid in a bowl and add the salt and pepper mixture. Then add the cornflour and mix it with the squid to coat it well.

Heat some oil in a wok and when hot, drop the coated squid gently into it and cook it for about a minute. Remove the squid with a slotted spoon and drain on kitchen paper.

Remove most of the oil from the wok and quickly fry the finely sliced red chilli and spring onion for 1 minute. Do not allow it to burn.

Transfer the squid to a serving plate and garnish with the fried chilli and spring onions. Serve with a wedge of lime.