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Photo of Salt and sichuan pepper squid with avocado salad by WW

Salt and sichuan pepper squid with avocado salad

Total Time
30 min
20 min
10 min
First made popular by Chinese restaurants, this ‘new’ classic is just as easy to cook at home.



2 tsp, (sichuan)


1 tsp

Rice flour

2 tbs

Calamari or squid, raw

800 g, (hoods)

Cos lettuce

340 g, (1 baby), chopped


1 large, chopped

Cherry tomatoes

200 g

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

2 tbs

Lime juice

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Grind peppercorns and salt in a mortar and pestle until crushed. Transfer to a large bowl and stir in flour.
  2. Cut squid hoods in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 4cm pieces. Add squid to flour mixture and toss to coat.
  3. Combine lettuce, avocado, tomatoes, shallots, coriander and juice in a large bowl.
  4. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook squid, turning, in batches, for 3–4 minutes or until just cooked through and lightly browned. Serve squid with salad and lime wedges. note: To toast peppercorns, toss them in a dry non-stick frying pan over high heat for a few minutes or until they start to pop. This releases more flavour.


SERVING SUGGESTION: Steamed brown rice.TIP: To get more juice from a lime, firmly roll it back and forth on the benchtop before juicing.