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Photo of Salt and pepper squid by WW

Salt and pepper squid

2 - 4
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Crisp and tender squid coated with just the right amount of spice. Our salt and pepper squid is a cut above your average fish shop fare.


Calamari or squid, raw

700 g, hoods, cleaned

Rice flour

2 tbs


1 tsp


1 tsp

Chinese five spice

½ tsp

Mixed salad leaves

100 g, (Asian style)

Green shallot(s)

2 individual, thinly sliced


2 medium, chopped

Lebanese cucumber

1 medium, chopped

Lime juice

1 tbs

Sweet chilli sauce

2 tsp

Oil spray

4 x 3 second spray(s)

Fried shallots

1 tsp


  1. Cut squid hoods down the centre to open up. Using a sharp knife, lightly score the inside flesh in a crisscross pattern. Once scored, cut hoods into 2cm-thick strips.
  2. Combine flour, pepper, salt and five spice powder in a large bowl. Add squid, tossing well to coat all over with flour and spice mixture.
  3. Lightly spray squid with oil. Heat a non-stick wok over high heat. Add squid, in batches, stir-frying for 1–2 minutes or until just cooked through. Once cooked, transfer squid to a plate.
  4. Divide salad mix, shallots, tomato and cucumber among serving plates and top with squid. To make dressing, whisk together lime juice and sweet chilli sauce in a small bowl. Serve squid drizzled with dressing and sprinkled with fried shallots.