20. April 2026

Salt & Pepper Squid

A classic Cantonese favourite for seafood lovers, Salt & Pepper Squid is a dish that perfectly balances crispiness with a punch. Featuring tender pieces of squid lightly fried to golden perfection, it’s a crowd-pleasing appetizer or main dish. The subtle heat from cracked black pepper and the savoury touch of sea salt combine to create a truly irresistible taste experience. 

Ingredients (Serves 2)

• 600g Squid Tubes
• 1/2 tsp Sichuan Peppercorns 
• 2 tbsp sunflower oil
• 1 red chilli, thinly sliced on the diagonal
• 3 spring onions, sliced on the diagonal
• Ground Black Pepper

For the salad:

• 1/4 cucumber, peeled, halved and seeded
• 50g Beansprouts
• 2 tsp dark soy sauce
• 2 tsp Toasted Sesame Oil
• 1/4 tsp Caster Sugar
• pinch of Sea Salt

Instructions

• Score the squid diagonally then cut into matchbox size pieces.
• For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and set aside.
• Whisk together the soy sauce, sesame oil, sugar and salt.
• Heat a deep frying pan. Add the black and sichuan peppercorns and dry-roast for a few seconds,
• Shake the pan now and then, until they darken slightly. Coarsely crush, then stir in the sea salt flakes.
• Heat a wok over a high heat and add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured.
• Add the red chilli and spring onions and toss together very briefly.
• Serve immediately, with the salad.