Salt and Pepper Squid

Serves 4 Prep Time 30 minutes   Cook Time 30 minutes   Rated:


No question...salt and pepper squid is a firm favourite in Australia across the nation. It may even be called one of Australia's national dishes despite its origin being Chinese. We do love our seafood here in this country. And in the summertime even more so. We were lucky enough to create this recipe for the Murray River Salt Flakes book early in 2022. I have been craving it ever since and although I can easily make it of course, I am always onto the next thing and the next! So take a minute, put this on your list and make sure you have it on regular rotation. That tamarind sauce can go the distance. YUM!

Have you tried any of our other fish or seafood recipes? We have loads...I was very surprised. Here are just a few of my favourites.

Seafood Citrus Salad

Seafood Larb with Bamboo Broth

Tamarind Prawns

Asian Scallops with Crispy Pork

Salmon Newburg

Beetroot Cured Salmon

Fish Tacos

Asian Ginger Fish & Vegies

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Place the squid in a bowl and add the shaoxing wine and sesame oil. Stir to combine and leave to marinate for 30 minutes.


Meanwhile, combine all remaining ingredients in a bowl and mix together.


Coat squid in the flour mixture and cook in batches in hot oil. place cooked squid on paper towel and while hot sprinkle extra salt and white pepper on them. Continue cooking in batches until they're all cooked.


To make the Tamarind Sauce, place onion, chilli and garlic in the Thermomix bowl and chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1. Add remaining ingredients and cook 25 min/Varoma/speed 1.


Toss all salad ingredients to combine.


To serve plate up squid with a side of salad and tamarind sauce.

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