Mel's Salt & Pepper Squid

Recipe by Mel Zlotkowski
READY IN: 25mins


  • 10 -20
    small dried red chilies (optional)
  • 3
    tablespoons sea salt
  • 2
    tablespoons black peppercorns
  • 2
  • 500
    g rice flour (or tempura flour, I used tempura batter instead)
  • 1
    kg squid, tubes cut in half so it flat,then into strips. they will curl in the oil
  • 500
    ml peanut oil
  • 2
    tablespoons coriander, chopped (I don't add this)
  • 2
    limes (cut in half for squeezing, I don't add this either, but it would be nice!!!!!)


  • Dry roast spices (salt, both types of peppercorns and chilli) in a pan over a low heat until salt starts to turn golden and spices fragrant.
  • Place into a mortar and pestle and cool.
  • Once cool, grind with the mortar and pestle to a fine consistency.
  • Mix through the rice flour (tempura batter/ flour).
  • Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).
  • Cut squid into thin strips (or score lightly with knife and cut into larger pieces).
  • Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.
  • Drain on absorbent paper and place onto your plate.
  • To Serve Sprinkle some chopped coriander over the top, a bit more salt if you wish and add some lime wedges.
  • Great with an Asian beer!
  • I hope that you give it a try'cause it's not stringy and not too fishy- it ends up really tender.