Salt and Pepper Squid or Calamari With Cucumber Salad

READY IN: 26mins
Recipe by Chef floWer

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.

Top Review by eva_anita

The salad is to die for, very very tasty, we made it yesterday and today I feel like having the same thing. Our calamari, unfortunately, came out tough, so be careful when you're frying them as they become overdone soon. In the end we toasted a few pieces of bread because we found that the acidic taste of the salad was a bit difficult to take on its own (or with the tough calamari) and there was something missing. We will surely try this recipe again and I hope to master the skill of frying calamari not too much! Thanks a lot for posting, we love trying out new things.

Ingredients Nutrition


  1. Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
  2. Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
  3. Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
  4. Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.

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