Salt & pepper squid
This Vietnamese seafood builds squid, green chilli and red chilli into a weeknight-friendly meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 8 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 8 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
How to make it
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.
- Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside.
- Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.
- If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs.
- Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp.
- Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.
- Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
You'll use: Frying pan / skillet · Pan · Wok · Deep fryer / pot
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Rice Vinegar
- apple cider vinegar · white wine vinegar
- Fish Sauce
- soy sauce + a pinch of salt
What to serve with Salt & pepper squid
Tips & common questions
How long does Salt & pepper squid take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of rice vinegar?
Try apple cider vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Recipe data for Salt & pepper squid via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.