Chilli Salt Squid

Not for the faint-hearted! David Massey turns fried squid into a spicy Eastern delight - this dish is hot, hot, hot...
By David Massey
Chilli Salt Squid
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 500 g squid, cleaned
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 large red chilli
  • 2 tbsp vegetable oil
  • 1 small red onion
  • sprigs coriander, to garnish

For the seasoned flour:

  • 5 tbsp plain flour
  • 1 tbsp chilli powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder, garlic powder
  • 1½ tsp freshly ground black pepper
  • 1½ tsp fine salt

For the dressing:

  • 2 red chillies
  • 750 ml mirin, (Japanese rice vinegar)
  • 200 g granulated sugar
  • 2 tbsp fresh lime juice


1. To make the dressing, cut the chillis in half lengthways and place in a saucepan with the vinegar and sugar. Place the pan over a medium heat and stir until the sugar has dissolved. Simmer for 20 minutes, until the liquid reduces to a thin syrup.

2. Strain the liquid, stir in the lime juice and set aside to cool.

3. Score the flesh of the squid lightly with a sharp knife.

4. Slice the peppers and chilli into julienne strips and place in a mixing bowl. Finely chop the onion, add to the bowl and mix. Set aside.

5. To make the seasoned flour, place all of the ingredients in a bowl and mix together.

6. Dip the squid in the seasoned flour mix.

7. Place the vegetable oil in a frying pan over a medium-high heat. When the oil is hot, add the squid and cook for 1 minute.

8. Cut the fried squid into rings, then toss together with the julienne vegetables and chilli dressing. Garnish with fresh coriander and serve.

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