Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 / Mel's Salt & Pepper Squid Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    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!!!!!)

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 11, 2006

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2004

      45

      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.

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

    Advertisement

    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
    61%
    Total Fat 226.5 g
    348%
    Saturated Fat 39.2 g
    196%
    Cholesterol 1165.0 mg
    388%
    Sodium 10686.4 mg
    445%
    Total Carbohydrate 222.8 g
    74%
    Dietary Fiber 7.9 g
    31%
    Sugars 1.4 g
    5%
    Protein 93.2 g
    186%

    The following items or measurements are not included:

    szechuan peppercorns

    Ideas from Food.com

    “Everything

    Everything Holidays

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

    Advertisement


    Food.com 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