Salt & Pepper Squid

Mei Willoughby

Mei's homemade Sweet Chilli Chutney Salt & Pepper Squid


Crisp coating tender squid...what a nice entrée to start a feast. Serves on a plate of aromatic crispy seaweed and Thai style dipping sauce.



  • 500g medium-size squid (cleaned weight, thawed thoroughly if using frozen)
  • 2 tsp white peppercorns + 100g plain flour
  • 4 tsp flaky sea salt + 1 tbsp light brown sugar A few centimetres of frying oil
  • 1 packet of Ready-to-eat seaweed
FOR THE DRESSING mix all ingredients and set it aside for later use
  • 2 heaped tbsp of Mei’s Sweet Chilli Chutney
  • 1 tsp each of Thai fish sauce + honey Juice of half a lime
  • 1 tsp of chopped coriander and mint leaves


pre-heat oven at 180°C for keeping food warm
  • Cut the squid into large pieces, then score a criss-cross diamond pattern diagonally into the flesh without cutting it all the way through.
  • Pound the sea salt and peppercorns together in a mortar, then stir into the flour in a large bowl and set to one side.
  • Heat 2 inches of oil in a wok at medium-high heat, when the oil starts to shimmer, it’s ready for frying.
  • Toss the squid in the seasoned flour, then drop a few pieces to the frying pan at a time. Lift out the curled up and golden crispy looking squid from the oil with a slotted spoon and keep warm in the oven on the baking sheet while you continue to fry the rest.
  • Serve straight away on a plate of crispy seaweed, with the dip on the side 
Other sauces you might like to try on this recipe: Mei’s Original Chilli Sauce, Mei’s Hot Dates Chilli Paste, Mei’s Smoked Paprika Chilli Sauce, Mei’s Chiu Chow Chilli Oil.


Mei's homemade Salt & Pepper Squid Recipe Card          Mei's homemade Sweet Chilly Chutney

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