Vietnamese Recipes & Cuisines (Appetizers)

Fried Squid with Salt and Pepper Recipe

Cooking squid couldn't be simpler. Salt and pepper are used to season, and that's it. A great Chinese tradition for all sorts of fish and shellfish, this is a Vietnamese favorite too. Ideal snack and finger food, the tender squid can be served on its own, with noodles or - as it is in the streets of Saigon - with baguette and chilies. Those who like chili can replace the black pepper with chopped dried chili or chili powder. Butter-fried shrimps with the shells removed, are also delicious cooked in this way.

Ingredients : Serves 4

450 g

30 ml

15 ml

50 g

5 tablespoons


Baby or medium squid

Coarse salt

Ground black pepper

Rice flour or cornflour

Vegetable or sesame oil, for frying (add more if required)

Limes, halved

Method :
  • Prepare the squid by pulling the head away from the body.

  • Sever the tentacles from the rest and trim them.

  • Reach inside the body sac and pull out the backbone, then clean the squid inside and out, removing any skin. Rinse well with cold water.

  • Using a sharp knife, slice the squid into rings and pat them dry.

  • Put them on a dish with the tentacles. Combine the salt and pepper with the rice flour or cornflour, tip it on to the squid and toss well, making sure its evenly coated.

  • Heat the oil in a wok for deep frying. Cook the squid in batches, until the rings turn crisp and golden.

  • Drain on kitchen paper and serve with lime to squeeze over.

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