Salt and pepper calamari


Originating from China, these homemade Salt & Pepper Calamaries are so crispy and packed with flavours. They look so colourful and exotic and are perfect to serve as a starter or just for snacking!

5 from 1 vote

salt and pepper calamari

Servings 2 serves
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes


  • 450 g squid / calamari or 2 tubes
  • 1 Egg beaten
  • 150 g corn flour or tapioca starch
  • 1 clove garlic minced
  • 1 red long chilli chopped
  • 1 sprig spring onion chopped
  • salt
  • cracked pepper
  • vegetable oil for frying


  • Rinse the calami tubes well under cold water then pat dry before transferring onto the chopping board. Cut open the calamari tubes then using a sharp knife, remove all the extra skin on the surface (it makes the calamari rubbery when cooked) then pat dry using a kitchen towel.
  • Cut the calamari tubes in half then using a sharp knife, score the calami skin in a 'diamond shape' pattern. Finally portion into 5 equal pieces or desired shape.
  • Using a large mixing bowl, season the calamari pieces with a generous pinch of salt and pepper, then add 1 beaten egg and mix well.
  • Gently coate the calamaries one by one with corn starch, and shake off any extra egg or starch.
  • Deep fry the calamaries on 'medium heat' 180C | 360F for 10 – 12 minutes or until golden and crispy. Drain excess oil well then set aside.
  • Heat up a wok or frying pan on 'medium high heat', add some vegetable oil. Then add the garlic followed by the chilli and spring onion. Give it a quick stir then add the fried calamaries and toss quickly to combine all the ingredients. Season with salt and pepper and toss again.
  • * this process takes only 1 to 2 minutes. Do not overcook the ingredients!
  • Serve while still hot and crispy and ENJOY!

Watch the full recipe on video for illustration ⬇️


    Course: Entrée, Snack
    Cuisine: Chinese
    Keyword: Gluten free, Lactose free, Seafood

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    1. 5 stars
      Looks yum!

      1. Thank you! 😉

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