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Salt and Pepper Squid with Cool Salad

Salt and Pepper Squid with Cool Salad

Salt and Pepper Squid with Cool Salad

Recipe for Salt and Pepper Squid with Cool Salad, on MiNDFOOD.


Serves 4

1 tbsp sea salt flakes

1 tsp white pepper

½ tsp dried chilli flakes

½ tsp Chinese five-spice powder

¼ cup cornflour

¼ cup plain flour

750g calamari tubes, thinly sliced

vegetable oil, for deep-frying

1 cucumber (or lebanese cucumber), cut into ribbons

3 cups firm, seedless watermelon, diced

2 tbsp pink pickled ginger

½ cup coriander leaves

lime wedges, to serve


1 Combine salt flakes, pepper, chilli and five-spice in a small bowl. Combine cornflour and plain flour in another bowl. Add two-thirds of salt mixture to flour mixture. Stir until well combined. Toss calamari in flour mixture, shaking off excess.

2 Put a scrunched piece of baking paper on a baking tray. Fill a heavy-based saucepan one-third with oil and put on medium-high heat. Drop ¼ tsp flour mixture into hot oil; if it sizzles immediately, the oil is ready. Deep-fry 
a quarter of the calamari for 2 minutes 
or until golden. Transfer to prepared tray to drain. Deep-fry remaining calamari.

3 Meanwhile, to make salad, put cucumber on a large plate lined with paper towel and pat dry. Combine cucumber, watermelon, pickled ginger and coriander in a large bowl.

4 When calamari is drained, transfer to a bowl and sprinkle with remaining salt mixture. Toss until lightly coated. Serve immediately with salad and lime wedges.

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