Best Salt & Pepper Squid….With A Sweet & Fiery Dipping Sauce.

By Simon  ,   

January 20, 2015

Such a simple and totally delicious recipe, ideal for sharing, succulent baby squid deep fried in a crispy salt and pepper coating, flecked with crispy garlic and vibrant chilli, today with a sweet and fiery dipping sauce. Watch as the squid is devoured in front of your very eyes 🙂

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 1


750 Grams Baby squid

1 tsp Each of black, white & sichuan peppercorns

1 tsp Sea salt

6 tbsp Cornflour

2 Medium Plump garlic

1-2 Small Red & green chillies

1 Handful Spring onions sliced

Splash Vegetable oil

1 Handful Lime wedges

1 Medium Red chilli

1/4 Medium Cucumber

1/2 Medium Sweet red onion

100 ml Rice wine vinegar

1 Heaped tbsp Honey

2 tbsp Fish sauce



1. Cut the tentacles off the squid and slice the tubular bodies into rings. Dry with kitchen paper.  Mix all the ingredients for the dipping sauce together, place in a groovy bowl.

2. Crush the peppercorns and the salt in a mortar until finely ground. Mix with the cornflour.

3. Heat the oil in a small pan to 180C (or until a cube of bread dropped in the oil turns golden brown in 30 seconds). In batches, coat the squid in the cornflour mix, shaking off excess, and very gently lower into the oil. Deep-fry until golden and crisp. Drain on kitchen paper. Deep-fry the garlic, chilli and onion for about 30 seconds. Serve at once with a scattering of sliced spring onion, lime wedges and your fresh, sweet and  chilli hot dipping sauce.  Devoir....... a truly great sharing dish




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