Salt & Pepper Squid

Preparation info
  • Serves


    • Difficulty


Appears in
Reuben at Home

By Reuben Riffel

Published 2016

  • About

This recipe is similar to the one we use at the restaurant – the chilli-salt squid that has remained so popular through the years and can easily be replicated in your own kitchen. I’ve used simple flavouring because sometimes that’s all you need. And, let’s face it, the world would be very boring without salt and pepper.


  • 200 g rice flour
  • 2 tablespoons ground black pepper
  • 1 teasp


  1. Heat a wok or deep-fryer to 200°C.
  2. Mix the rice flour, pepper and salt. Dip the squid in it and deep-fry in batches.
  3. Remove from the wok onto kitchen paper to drain the oil.
  4. For the salad, slice the mangetout and shred the res