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Crispy Squid Salad

Ingredients for 2

  • 200 g squid (cleaned)
  • 1/2 tsp black peppercorns
  • 1/2 tsp sichuan peppercorn
  • 6 tsp  potato flour
  • 1 egg (beaten)
  • 2 large green chillis (cut into pieces)
  • 2 spring onions (sliced)
  • 2 garlic gloves (minced)
  • vegetable oil for frying
  • salad (any kind expect arugula)
  • strawberries (cut into pieces)
  • grapes (halved)
  • 1 hand full of kumquat (cut into pieces)


  • 1 cm ginger (minced)
  • 1 garlic glove (minced)
  • 1 tbsp fish sauce
  • 4 tbsp vinegar
  • 3 tbsp water
  • 1 tbsp sesame oil


  1. Separate the bodies of the squid from the tentacles, and cut them into rings.
  2. Heat a frying pan and toast black and sichuan peppercorns for 2 minutes. Fill them into a pestle, add some salt and grind them until a powder forms.
  3. Use 2/3 of the powder and mix with potato flour in a bowl.
  4. Crack the egg into another bowl and beat it until egg white and york form a smooth mixture.
  5. Fill a wok or a frying pan 2/3 with oil and heat until a small bread browns within 15 seconds.
  6. Meanwhile dip the squid into the egg, then toss them into the seasoned flour and fry in oil until gold brown.
  7. Place the crispy squid onto a paper to get rid of access oil.
  8. In another frying pan, heat some oil. Add green chillis, garlic and spring onions, fry for 2 minutes and add the crispy squid. Remove from the pan after 2-4 minutes.
  9. Assemble salad with grapes, kumquat, strawberries and make the dressing by mixing all ingredients together.