Salt & pepper squid

by Luke Robinson

A crisp and spicy snack from regular demo chef Luke Robinson


Olive oil, for deep frying
900g cleaned weight cut squid hood and tentacle
150g plain flour
150g fine semolina
Chinese five spice
3 banana shallots, peeled and finely chopped
1 bunch of spring onions, prepped and sliced
5 garlic cloves, minced
2 red chillies, de-seeded and finely chopped


Set a large pan of oil (a third full, leaving plenty of space for the oil to rise up during cooking) on the heat. Bring the oil to 180C.

Meanwhile, mix the flour with fine salt and freshly ground black pepper—normally the squid is tossed in egg and corn starch, but I much prefer using the natural moisture of the squid to adhere the flour mix and create its own batter.

Dredge the prepared squid in the flour mix and fry until golden brown in batches. Drain each batch and season with the five spice.

Heat a large wok and fry all the remaining ingredients in a little olive oil—around 40ml. Toss the fried squid in this mixture. Serve immediately.

Recipe: Luke Robinson