Salt & pepper squid with grapefruit chilli dipping sauce

Salt & pepper squid with grapefruit chilli dipping sauce
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

An absolute classic dish of squid, deep-fried and seasoned with salt and pepper – a guaranteed entertainers delight.

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  • 4 (about 750g) cleaned squid hoods
  • Vegetable oil, to deep-fry
  • 2 tablespoons plain flour
  • 2 tablespoons rice flour
  • 1 1/2 teaspoons Chinese five spice
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Pinch of ground ginger
  • Pinch of chilli powder

Grapefruit dipping sauce

  • 55g (1/3 cup) finely chopped palm sugar
  • 80ml (1/3 cup) fresh grapefruit juice
  • 80ml (1/3 cup) water
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon fish sauce
  • 1/4 Lebanese cucumber, ends trimmed, deseeded, finely chopped


  • Step 1
    Cut each squid hood lengthways from opening to tip. Lay flat, inside up, and score diagonally. Cut into 4cm squares. Pat dry with paper towel.
  • Step 2
    To make the sauce, combine the sugar, grapefruit juice, water and chilli sauce in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to medium and bring to the boil. Boil, uncovered, for 3 minutes or until sauce thickens. Remove from heat. Add fish sauce. Set aside for 10 minutes to cool. Add cucumber. Transfer to a bowl.
  • Step 3
    Meanwhile, add enough oil to a wok to reach a depth of 10cm. Heat over medium heat to 180°C (when oil is ready, a cube of bread will turn golden brown in 15 seconds).
  • Step 4
    Combine the flours, Chinese five spice, salt, pepper, ginger and chilli powder in a bowl. Add the squid and toss to coat.
  • Step 5
    Remove half the squid from the flour mixture and shake off excess. Deep-fry for 1-2 minutes or until squid curls and is golden brown. Transfer to a plate lined with paper towel. Repeat with remaining squid, reheating oil between batches.
  • Step 6
    Arrange squid on a serving platter and serve with dipping sauce.


  • Author: Amanda Kelly
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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