Photo of Salt and pepper squid by WW

Salt and pepper squid

SmartPoints® value 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

sea salt

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.

Start eating better than ever!