Salt & pepper squid

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

VietnameseSeafood

Prep

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Cook

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Total

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Serves

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Method

Seafood

Ingredients

Units

Corn Flour — 85 g

Plain Flour — 85 g

Black Pepper — 2 tsp

Szechuan Peppercorns — 2 tsp

Sunflower Oil — For frying

Squid — 400 g

Spring Onions — Sliced

Green Chilli — Sliced

Red Chilli — 1

Cucumber — 1/2

Red Onions — 1

Rice Vinegar — 100 ml

Caster Sugar — 1 tbsp

Fish Sauce — 2 tsp

Method

step 1

To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

step 2

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.