Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Chinese / Chilli-Salt Squid Recipe
    Lost? Site Map

    Chilli-Salt Squid

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Terese's Note:

    This recipe is from Australian chef Neil Perry. I haven't tried this yet but it looked really good. Enjoy

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Clean squid by gently pulling head and tentacles away from the body.
    2. 2
      Pull out the clear backbone (quill) from inside the body and discard entrails.
    3. 3
      Cut tentacles from the head just below the eyes; discard head.
    4. 4
      Remove side wings and fine membrance from body.
    5. 5
      Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
    6. 6
      Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
    7. 7
      In a large bowl, combine flour, chilli powder and salt.
    8. 8
      Add squid, including tentacles, and toss to coat, shaking off any excess flour.
    9. 9
      Heat oil in a hot wok until the surface seems to shimmer slightly.
    10. 10
      Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
    11. 11
      Remove with a slotted spoon and drain well on kitchen paper.
    12. 12
      Repeat process with remaining squid.
    13. 13
      Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
    14. 14
      Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
    15. 15
      Serve immediately, with lemon halves.

    Ratings & Reviews:

    • on January 17, 2005


      This is quick, easy and amazing! I cheated and brought squid already cut up (the fish shop had it marinating in kiwi fruit to make it tender). I used slightly less salt. The chillis, green onions and coriander just topped it off nicely. Thanks Terese!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chilli-Salt Squid

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.7
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.6 g
    Cholesterol 349.5 mg
    Sodium 1833.8 mg
    Total Carbohydrate 21.6 g
    Dietary Fiber 3.9 g
    Sugars 1.4 g
    Protein 25.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes