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Photo of Salt and pepper squid by WW

Salt and pepper squid

Total Time
30 min
20 min
10 min
Chinese five spice and chilli really take this salt and pepper squid to a whole new level. Serve with fresh green vegies and a drizzle of lemon juice.


Calamari or squid, raw

800 g, hoods, cleaned

Iceberg lettuce

1 leaf, shredded

Bean sprouts

150 g

Lebanese cucumber

2 medium, halved lengthways, thinly sliced

Green shallot(s)

1 individual, thinly sliced diagonally

Fresh coriander

½ cup(s), chopped


1 large, sliced

Fish sauce

1 tsp


2 tsp, blend, freshly ground (see tip)


1½ tsp

Dried chilli flakes

½ tsp

Chinese five spice

½ tsp

Olive oil

1 tbs


1 medium, wedges to serve


  1. Cut squid hoods in half lengthways from opening to tip. Place flat, inside facing up, and score diagonally. Cut into 4cm pieces. Chill in a large bowl until ready to cook.
  2. Place lettuce, sprouts, cucumber, shallot, coriander and avocado on a serving platter. Splash (or sprinkle or drizzle) fish sauce over top.
  3. Remove squid from fridge and pat dry with paper towel. Add ground pepper, salt, chilli and Chinese five spice to bowl. Toss to coat squid with spice mix.
  4. Heat oil in a wok over high heat. Cook squid in 3 batches, turning occasionally, for 2-3 minutes or until golden. Serve salad and lemon wedges.


TIP: Cleaned squid hoods, also known as squid tubes are available from seafood shops and the fresh seafood counter in major supermarkets. Most peppercorn blends consist of black, white, green and pink peppercorns. You’ll find them in the spice aisle in supermarkets.