Vietnamese salt and pepper squid recipe

Vietnam is essentially one enormous coastline that is absolutely teeming with seafood. This makes finding a tasty seafood snack easy as pie. Or easy as salt and pepper squid. See what I did there? This is a classic Vietnamese dish that is perfect for a starter or lunch snack. Bring it out as an asian dish as itself or to compliment a larger dish. People are scared of preparing squid but once you get through one it becomes easy.

Ingredients in this Oriental Food Recipe

  • 8 squid
  • 3 long red chillis
  • 6 garlic cloves
  • 4 cloves garlic
  • 4 shallots
  • a cup of cornflour
  • 1 teaspoon of salt
  • 2 teaspoons of black pepper
  • 3 limes
  • 1 green chilli
  • 1 teaspoon sugar
  • 1 teaspoon of soy sauce



1. Clean the squid under running water. Hold the body with one hand and pull the head with the other. Do not burst the ink sack! Cut off and the tentacles will come away. Remove the cartilage and rinse again. Pat dry and roll on a paper towel.

2. Pull off the outside membrane. Rinse again. Pat dry and leave on a paper towel.

3. Dice the chilli, garlic and shallots and place into a pestle and mortar. Grind into a paste.

4. Add salt and pepper to the cornflour and put in a large bowl.

5. Score the squid and roughly cut the tentacles. Making sure that it is dry cover in the cornflower making sure to remove any excess.

6. Add the oil to a wok and heat. Place the squid into the hot oil and fry for 1-2 minutes until golden brown.

7. Leave the squid to drain on a paper towel and fry the paste from the pestle and mortar. Then combine in the wok and toss until the paste covers the squid. Be careful not to remove the crispy breadcrumbs.

8. Squeeze the juice of 3 limes into a dipping bowl, add the soy sauce and dissolve in the sugar, cut the green chilli into slices and add to the mixture for a dipping sauce.