Salt & pepper squid

Name: Salt & pepper squid
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 85 g Corn Flour; 85 g Plain Flour; 2 tsp Black Pepper; 2 tsp Szechuan Peppercorns; For frying Sunflower Oil; 400 g Squid; Sliced Spring Onions; Sliced Green Chilli; 1 chopped Red Chilli; 1/2 Cucumber; 1 chopped Red Onions; 100 ml Rice Vinegar; 1 tablespoon Caster Sugar; 2 tsp Fish Sauce

A classic Vietnamese seafood from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

1096

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Vietnamese Seafood in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/salt-pepper-squid

Ingredients

85 gCorn Flour
85 gPlain Flour
2 tspBlack Pepper
2 tspSzechuan Peppercorns
For fryingSunflower Oil
400 gSquid
SlicedSpring Onions
SlicedGreen Chilli
1 choppedRed Chilli
1/2Cucumber
1 choppedRed Onions
100 mlRice Vinegar
1 tablespoonCaster Sugar
2 tspFish Sauce

Instructions

01
To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
02
Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.