Chilli-Salt Squid

Recipe by Terese
READY IN: 20mins




  • Clean squid by gently pulling head and tentacles away from the body.
  • Pull out the clear backbone (quill) from inside the body and discard entrails.
  • Cut tentacles from the head just below the eyes; discard head.
  • Remove side wings and fine membrance from body.
  • Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
  • Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in) wide strips.
  • In a large bowl, combine flour, chilli powder and salt.
  • Add squid, including tentacles, and toss to coat, shaking off any excess flour.
  • Heat oil in a hot wok until the surface seems to shimmer slightly.
  • Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
  • Remove with a slotted spoon and drain well on kitchen paper.
  • Repeat process with remaining squid.
  • Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
  • Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
  • Serve immediately, with lemon halves.