Vietnamese Salt & Pepper Squid

That dipping sauce might look a little muddy, it was doubling up but trust me, it was delicious!

One of the dishes (among many) that we loved on our travels through Vietnam and Cambodia was Salt & Pepper squid.  Naturally, that squid was ultra fresh, and so very tender it literally melted in your mouth.  Typically served with a bowl of rice, and a pile of greens it is the perfect light dinner.  I love the combination of flavours found in most Vietnamese dishes – fish sauce, lime juice and pepper.  Those show up in so many tasty dishes – makes my mouth water just thinking about it!

SALT & PEPPER SQUID

  • 400 gr squid **
  • 1 tbsp coarse salt
  • 1 tbsp whole black peppercorns
  • 1/4 cup all purpose flour
  • 1/4 cup rice flour (you can substitute corn starch)

OIL – to use for frying – make sure you use a high smoke point oil such as peanut, canola or vegetable. – heat to 350 degrees.  If you don’t have a thermometer, stick a chopstick in there …. once it bubbles all around the chopstick it is ready.

SALAD OR GREENS TO SERVE

Prep whatever fresh vegetables or salad you want to serve.

DRESSING

  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1-2 tbsp fresh red chili, seeded and finely chopped (or chili flakes to taste)
  • 2 spring onions, thinly sliced
  • 2 tbsp freshly squeezed lime juice
  • 1-2 tbsp sugar (I usually stick with 1)
  • 4 tbsp fish sauce
  • 4 tbsp water

If you try anything – make it this dressing! I use it for salads all the time and it is so light and refreshing while adding so much flavour to a simple salad.

** Squid – if you can get it fresh then clean it and slice into rings – leaving tentacles whole.  I’ve only used frozen at this point but you know I will be sourcing some fresh squid!!

Once your squid is prepped, bash up the salt and pepper in a mortar and pestle – bash until cracked and broken but don’t turn it in to a fine grind.  Sprinkle a little directly onto the prepared squid.  Pour the rest into a bowl with the flours and stir until combined.

When oil is hot enough,  put a handful of the squid into the salt/pepper/flour mix and toss to coat lightly and cook in batches in the hot oil.  Do not overcrowd your oil or it will cool down and your squid will absorb more of the oil. 

Remove from oil and sprinkle lightly with salt and pepper.  

If you like a dipping sauce – just bash up a bit more salt and pepper, mixing it with fresh lime juice.

The dressing couldn’t be easier!  Again, the mortar and pestle comes into action so I hope you didn’t clean it after bashing salt and pepper …… Drop in garlic, ginger, spring onion and chili …give it a good bit of action until you have created a paste.  Add lime juice, sugar, fish sauce and water.  TASTE.  TASTE IT AGAIN.  Every single item can be a slightly different taste profile from what I am using and for your individual tastes.  Adjust if necessary.  It should be slightly sweet, slightly salty, slightly hot and slightly tangy.  

If you don’t have a mortar and pestle then just chop everything quite fine and add in the other ingredients … I have about 3 of them so I love using them but don’t run out and buy one if you don’t love the process!

To serve lightly dress your salad with the dressing, pile the squid on and serve with a side of rice if you like, just the way it is served in Cambodia & Vietnam ….. oh take me back! We bought our pepper from the Kampot Pepper Plantation in Cambodia. Touted as the best pepper in the world we had no choice. It really does make a difference when the pepper is that fresh.

Give that salt and pepper a good bash up, but stop before it is all pulverized, a little texture is perfect.
I wish you could smell this! (even though fish sauce tastes a lot better than it smells)
Ready to be dressed at the last moment – this is so light, partially due to the lack of oil.
At the Kampot Pepper Plantation …. yes, those ladies are hand selecting black peppercorns with tweezers!