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Chinese Salt & Pepper Squid

I’ve taken the Chinese restaurant classic and made it super light and simple to prepare – and it really is incredible! Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite.


Chinese Salt & Pepper Squid

15 minutes
20 minutes

2 large whole squid, cleaned and cut into pieces (see my video on how to clean and prepare squid here) or 400g (14 oz) pre-cleaned calamari tubes sliced into rings

1 tbsp Sichuan peppercorns

1 tbsp black peppercorns

1 tbsp sea salt

¼ cup plain flour (all-purpose flour)

¼ cup rice flour

2 garlic cloves, roughly chopped

4 spring onions (scallions), finely sliced

1 large red chilli, finely sliced

vegetable oil for deep frying and stir-frying

lime wedges to serve

  • Step 1

    Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl.

  • Step 2

    Pour enough oil to deep fry into a wok or saucepan over high heat.

  • Step 3

    Combine the plain flour and rice flour in a large bowl. Pat the squid pieces with paper towel to remove excess moisture. Generously season the squid pieces with the salt mixture. Coat pieces of squid in the flour. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour. Drain on paper towel.

  • Step 4

    Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds. Add the squid pieces and a little more of the salt mixture and stir-fry until well combined. Transfer to a serving plate. Serve with lime wedges.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)
Very good0%
July 24, 2023


This was the best squid recipe I have tried. Turned out perfect. Thanks Marion.

June 15, 2023

Squid Perfection

First time making Salt & Pepper Squid. Awesome instructions, it turned out perfectly. Only problem was there was not enough!

March 8, 2023

Salt and pepper squid

Brilliant instructions and my squid pieces all curled up – just like on a restaurant – I didn’t have a full pan of oil (probably my mistake) but I turned them over and took them out once golden brown and out on paper. A little bit oily so I need to work that out to have less but it was delicious

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