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Crispy Squid with green peppercorn & chilli dressing

This recipe is an absolute hit with friends and family and will soon become a favourite of yours as well!

Here is what you will need:

Ingredients: serves 4

For the Squid

4 Medium sized squid, cleaned

juice of 1 lime

salt & freshly cracked black pepper

Vegetable oil/Groundnut oil for frying

3 tablespoons corn flour

For the dressing

2 tablespoons green peppercorns (jar)

1 red chilli, deseeded and fine chopped

1cm (1/4 inch) piece of ginger, finely grated

3 tablespoons of Thai fish sauce (Nam Pla)

3 tablespoons rice vinegar

75g (2 1/2oz) caster sugar

2 teaspoon soy sauce

juice of 1 lime

1/2 cup water

To serve

4 slices of lime

Baby coriander leaves


To make the dressing, put all the ingredients in a small pan and simmer, stirring until the sugar has dissolved and the mixture has thickened. Leave to cool slightly.

Using a sharp knife slice the squid tube into 1cm thick rings. Place in a bowl and squeeze over fresh lime juice, season well with salt & pepper and leave to cure for 2 minutes.

Heat plenty of oil in a large saucepan or deep fryer to 180c/350f.

Dry the squid throughly on kitchen paper, then toss with cornflour. Shake off the excess and deep-fry in batches for 2 minutes or until golden and crisp. Drain of kitchen paper, then plate up the rings and drizzle over the dressing with a slice of lime on the side and coriander to garnish. Serve immediately.


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