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    You are in: Home / Chinese / Mel's Salt & Pepper Squid Recipe
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    Mel's Salt & Pepper Squid

    Mel's Salt & Pepper Squid. Photo by Chickee

    1/1 Photo of Mel's Salt & Pepper Squid

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Mel Zlotkowski's Note:

    I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour.

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    Units: US | Metric

    • 10 -20 small dried red chilies (optional)
    • 3 tablespoons sea salt
    • 2 tablespoons black peppercorns
    • 2 tablespoons szechuan peppercorns
    • 500 g rice flour (or tempura flour, I used tempura batter instead)
    • 1 kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil
    • 500 ml peanut oil
    • 2 tablespoons coriander, chopped (I don't add this)
    • 2 limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)


    1. 1
      Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.
    2. 2
      Place into a mortar and pestle and cool.
    3. 3
      Once cool, grind with the mortar and pestle to a fine consistency.
    4. 4
      Mix through the rice flour (tempura batter/ flour).
    5. 5
      Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
    6. 6
      Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
    7. 7
      Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
    8. 8
      Drain on absorbent paper and place onto your plate.
    9. 9
      To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
    10. 10
      Great with an Asian beer!
    11. 11
      I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.

    Ratings & Reviews:

    • on December 30, 2008


      Great recipe Mel! I've been looking for the right combination of peppers and salt for a while. I did find it needed a little more salt, but you can always taste the first batch and add more if required. I served this as an entree on Christmas Day on top of a salad of rocket, avocado and cucumber with a sweet tamari dressing. My coeliac BIL was happy. To make the squid softer, I soaked for 5 hours or so in milk.

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    • on October 11, 2006


      Excellent recipe, used tempura batter, used coriander to make it look nice and the lime really sets it off. I more than halved this recipe and it still made plenty for two people (we also had kung po chicken and egg fried rice). Thanks Mel!

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    • on July 04, 2004


      This is pretty easy to make and very yummy. Make lots more than you think you can eat ;-) I found it was more tender with squid than with the prepared tubes but either is OK.

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    Nutritional Facts for Mel's Salt & Pepper Squid

    Serving Size: 1 (424 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 3304.7
    Calories from Fat 2039
    Total Fat 226.5 g
    Saturated Fat 39.2 g
    Cholesterol 1165.0 mg
    Sodium 10686.4 mg
    Total Carbohydrate 222.8 g
    Dietary Fiber 7.9 g
    Sugars 1.4 g
    Protein 93.2 g

    The following items or measurements are not included:

    szechuan peppercorns

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