Back to Recipe Menu

Chilli squid salad


  • Clean, open up and score the squid on the inside. Then cut into pieces and pat dry with kitchen paper towels.
  • Put the rice vinegar and sugar in a heavy-bottomed pot and reduce to a syrup. Then add the lime juice, chilli and kecap manis. Mix well, set aside to cool a little and  taste for seasoning. 
  • Combine the flour, chilli sea salt and Szechuan pepper in a large bowl.
  • Then dust the squid in the flour mixture and fry in hot oil. Drain very well on kitchen paper towels.
  • Place the capsicum, celery, bean shoots, spring onion, mint, coriander and squid in a large bowl and gently toss with dressing to taste.
  • Serve the squid with a mound of the salad alongside.


  • 4 whole squid
  • ¾ cup rice vinegar
  • ¼ cup sugar
  • juice of 1 lime
  • 1 small red chilli, seeded & finely sliced
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 6 tbsp plain flour
  • 1 tbsp sea salt with chilli
  • 1 tbsp Szechuan pepper
  • vegetable oil for frying
  • 1 red capsicum, cored, seeded & finely sliced
  • 1 celery stalk, finely sliced
  • ½ cup bean shoots
  • 2 spring (green) onions, shredded
  • 2 tbsp mint leaves, torn
  • 2 tbsp coriander leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm