Learn how to make Salt and Pepper Calamari — lightly battered squid rings fried until golden, then tossed with garlic, chili, and pepper. Crunchy, spicy, and totally addictive.

Add all the squid back to the wok, sprinkle with half of the spiced-salt mixture and stir to combine. Transfer the ingredients to a serving platter and garnish with coriander sprigs. 6 /7 ...

Master this Salt and Pepper Calamari recipe and enjoy bold Asian flavours in minutes. More for You. House Democrats demand answers from Noem on plans for $50M jet.

In a bowl or plastic bag, mix together the flour, salt and pepper. Pat the squid rings dry with paper towel. Toss them well in the flour and deep fry a few at a time in hot oil for about 30 seconds.

Add the squid to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon, transfer the squid to the rack. Season lightly with salt and pepper.

Garlic, chilli and spring onion are joining the flavour party here, along with plenty of salt and pepper, in a double-fried recipe that still only takes about 20 minutes to do. Serve it up with ...

Salt-and-pepper squid has its origins in Cantonese cuisine but these days it's scoffed across the world and, here in Australia, it has become a go-to crowd-pleaser.

Promptly at 11 a.m., China Gourmet’s menu extends beyond its dim sum classics. A new chef team comes in, focused solely on preparing shareable mains and dinner-time specials.

Tip on to a plate, then cook the remaining squid in the same way. Return the first batch of squid to the wok and 1 teaspoon of the salt-and-pepper mixture (the rest can be used in other stir-fries).