SeafoodVietnamese

Salt & Pepper Squid

Name: Salt & Pepper Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 85g Corn Flour; 85g Plain Flour; 2 tsp Black Pepper; 2 tsp Szechuan Peppercorns; For frying Sunflower Oil; 400g Squid; Sliced Spring Onions; Sliced Green Chilli; 1 chopped Red Chilli; 1/2 Cucumber; 1 chopped Red Onions; 100 ml Rice Vinegar; 1 tablespoon Caster Sugar; 2 tsp Fish Sauce

Salt & Pepper Squid is a classic Vietnamese dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Corn Flour, Plain Flour, Szechuan Peppercorns, Sunflower Oil, Squid, Spring Onions, Green Chilli, Red Chilli, Cucumber, Red Onions, Rice Vinegar, Caster Sugar and Fish Sauce, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Vietnamese cooking, be sure to also explore our recipe for Bang Bang Prawn Salad.

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Ingredients

Corn Flour85g
Plain Flour85g
Black Pepper2 tsp
Szechuan Peppercorns2 tsp
Sunflower OilFor frying
Squid400g
Spring OnionsSliced
Green ChilliSliced
Red Chilli1 chopped
Cucumber1/2
Red Onions1 chopped
Rice Vinegar100 ml
Caster Sugar1 tablespoon
Fish Sauce2 tsp

Step-by-Step Instructions

8 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.

Step 2🥄 Mix

Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside.

Step 3✨ Serve

Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

Step 4

Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.

Step 5

If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs.

Step 6🍳 Fry⏱️ 2 mins

Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp.

Step 7✨ Serve

Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.

Step 8✨ Serve

Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Salt & Pepper Squid carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a lighter preparation with less oil, you can brush the exterior lightly with vegetable oil and air-fry at 190°C (375°F), turning halfway through until golden-crisp.

Chef Technique Tips

Maintain your frying oil consistently around 175°C–180°C (350°F–355°F). Frying in small batches prevents the oil temperature from dropping, which is the secret to a crisp exterior that doesn't absorb excess grease.

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