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Photo of Salt and pepper squid by WW

Salt and pepper squid

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.