Quick salt & pepper squid
personRecipeLibrary
Australian Seafood recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicAustralian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53108.
Provider record: TheMealDB meal 53108 · updated 2025-11-05 02:58:23
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 400g Squid
- 3 tablespoons Oil
- 1/2 teaspoon Chinese five spice powder
- Dash Sesame Seed Oil
- Sprigs of fresh Coriander
- Drizzle sweet chilli sauce
Video
YouTubeDirections
- 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.
- 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.
- 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.