Salt & Pepper Squid

Good for 2-3 pax


400g Squid, cleaned and cut into 2 inches

1 Tbsp Szechuan Peppercorn

1 Tbsp Black Peppercorn

1 Tbsp Salt

3 Cloves Garlic, Chopped

3 Stalk of Spring Onion, Chopped

1 Large Red Chili, Sliced

1 Lime, Cut into quarter

¼ Cup Rice Flour

¼ Cup Plain Flour


  1. Pan fry the black and Szechuan peppercorn until fragrant, about 2-3mins. Remove from heat and grind it finely with salt. Set aside.
  1. Combined rice flour, plain flour and half of the salt mixture together. Coat the squid evenly with flour mixture and fry for 1min or less in medium hot oil.
  1. Remove oil from deep frying pan and leave about 1 tbsp in the pan. Add in the chopped garlic and fry until lightly brown, add in the chilli, ¾ of the chopped spring onion and cooked squid, mix well and off the heat.
  1. Serve hot with chopped spring onions, chili and the leftover salt mixture. Squeeze some lime juice just before consuming.


  1. Squid turns rubbery if over cooked and they usually cooked in under 1 min.
  2. Chili padi can be added for more heat.
  3. Rice flour is added to give a crispy coating.