Salt and Pepper Squid with Sesame Soy Dressing

David Massey sizzles up tender squid in a tasty salt and spice coating to serve with a delicious crunchy soy-dressed salad
By David Massey
Salt and Pepper Squid with Sesame Soy Dressing
  • Rating:
  • Serves: 2-4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 500 squid, cleaned
  • 4 tbsp cornflour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp chinese five spice
  • sunflower oil, for deep frying

For the salad

  • 1 red pepper, cut into strips
  • 1 green pepper, cut into strips
  • 2 spring onions, chopped
  • 1 red chilli, cut into strips
  • 2 sprigs coriander, chopped

For the dressing

  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tsp clear honey
  • 1 clove garlic, sliced


1. Lightly score diamond patterns into the flesh of the squid with the tip of a sharp knife.

2. Combine the flour, salt, pepper and 5-spice powder and use to lightly coat the squid. Heat the oil in a wok until smoking and fry the squid for 1 minute - stirring all the time.

3. For the salad, mix together the peppers, onion, chilli and coriander.

4. For the dressing, combine the soy sauce, sesame oil, seeds honey and garlic. Toss the salad with this dressing.

5. Serve the hot squid with the salad, and garnish with lime wedges.

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