Salt and Pepper Squid served with Pineapple and Cardamom Jam



Ready In:

30 mins



Good For:

Lunch & Dinner


  • 3x large and cleaned squid tubes, cut and scored
  • Vegetable oil for shallow frying
  • ½ cup of rice flour
  • 1 Tbsp. chilli flakes
  • ½ tsp white pepper
  • 1 Tbsp. medley pepper
  • 1 Tbsp. salt flakes
  • Coriander – rough chopped
  • Shallots – sliced
  • 2 birds eye chillies – sliced

Featured Product:

Pineapple and Cardamom Jam

Step by Step Instructions

Step 1

Cut each squid tube in half starting from the hood. 

Step 2

Then score it in a criss cross pattern.

Step 3

Cut each piece lengthways and then further cut in half.

Step 4

Heat oil in wok.

Step 5

Combine rice flour, pepper, salt, and chilli in a shallow bowl and mix together.

Step 6

Toss squid pieces through spiced flour mixture.

Step 7

Shake off any excess then place in wok of heated oil.

Step 8

Cook, turning squid for a couple of minutes or until you get a beautiful light golden colouring.

Step 9

Drain any excess oil onto a bowl lined with paper towels.

Step 10

Serve on platter garnished with sliced shallots and chilli and a dollop of the pineapple and cardamom jam.

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