Salt & pepper squid
personRecipeLibrary
Vietnamese Seafood recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicVietnamese speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53233.
Provider record: TheMealDB meal 53233 · updated 2025-11-21 21:08:39
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 85g Corn Flour
- 85g Plain Flour
- 2 tsp Black Pepper
- 2 tsp Szechuan Peppercorns
- For frying Sunflower Oil
- 400g 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
Video
YouTubeDirections
- 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.
- 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.