Quick salt & pepper squid

Name: Quick salt & pepper squid
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g Squid; 3 tablespoons Oil; 1/2 teaspoon Chinese five spice powder; Dash Sesame Seed Oil; Sprigs of fresh Coriander; Drizzle sweet chilli sauce

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Squid400 g
Oil3 tbsp
Chinese five spice powder½ tsp
Sesame Seed Oil
Coriander
Sweet chilli sauce

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Ask the fishmonger to clean the squid; little ones often come ready-cleaned. Using kitchen scissors, cut open the body and open out. Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square. Small squid can just be opened up.
2
Using the tip of a very sharp knife, score the top in a neat criss-cross. Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
3
Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper. Sprinkle on both sides of the squid just before cooking, according to taste. You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl. Remove with tongs to a serving plate and drizzle with a little sesame oil. To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.