Salt & Szechuan Pepper Squid

    20 minutes

    This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad. You can also use precut calamari rings.

    23 people made this

    Serves: 2 

    • 250g squid
    • 1 cup (115g) flour
    • 1 cup (115g) corn flour
    • 2 tablespoons sea salt
    • 2 tablespoons Szechuan peppercorns (or any black peppercorns)
    • 3/4 cup peanut oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the squid tube to open up flat and remove any skin or tough inside bits. Cut across into 2cm wide strips and put aside.
    2. Heat a small frying pan over high heat with no oil. Roast the peppercorns for a few minutes until they start to sizzle and pop then remove from the pan and set aside. Add the sea salt to the pan and cook over high heat until the salt has turned a grey colour then remove from heat.
    3. Grind the salt and pepper mixture with a mortar and pestle or spice grinder until it resembles a fine powder.
    4. Heat a wok or deep frying pan with peanut oil over high heat.
    5. Combine equal amounts of cornflour and flour in a plastic bag. Add the salt and pepper mix to the bag. In small amounts place the squid in the bag, seal and shake until thoroughly covered in the spice mix. Shallow fry the squid in batches until just cooked, approximately 30 seconds.
    6. Serve and eat immediately.

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    Reviews in English (19)


    The recipe was easy to make. It would be great for an entree.  -  28 Nov 2009


    Used different ingredients. I used Scallops which were nice but probably not as tasty as squid. I also used sesame oil as I didn't have any peanut. Quite a nice alternative  -  28 Nov 2009


    I had to give this a rating even though I failed to add the key ingredients because it still turned out so well. Due to grandma's inability to eat anything remotely spicy, I did not add the peppercorns or pepper. I fried the squid in a layer of vegetable oil in a pan, rather than deep frying it. My kids gobbled it up. I cut the juvenile squid into 1/2 inch rings, left the tentacles as is, and tossed the whole thing into the mix of cornstarch, flour, and salt, which was in a ziplock bag. After thoroughly shaking to coat everything, I poured the whole thing into a sieve and shook it until all the excess coating came off, sort of like panning for gold. Then I dumped the whole thing into the pan. I practically stir fried the squid, but the coating still stuck. Then I placed the oily rings between paper towels. The oil soaked up four layers of Bounty paper towels, even though it didn't look very greasy. I will definitely be making this again. Maybe it turned out so tender because the squid was so young--the bodies were no more than 5 inches long. I can't wait to cook this without Grandma around so I can add some spices.  -  03 Apr 2007  (Review from Allrecipes USA and Canada)