Toss your squid in the mixture until it is completely covered. Heat a pan with oil until it is quite hot. Lower your coated squid into the oil and leave until they turn golden. This should take a ...

If the thought of cleaning squid is off-putting, ask the seafood vendor to do it for you. You'll have to pay a lot more, though. After mixing together the salt pepper and five-spice powder ...

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). Toss together for about 10 seconds, then add the red chilli and ...

Repeat with the rest of the squid. Add some of the roasted Sichuan pepper and salt mix, red chilli and spring onions and toss together briefly. Serve with the prepared dressed salad. We'd like to ...

This favourite pass-around party food is hot, crisp, tasty and incredibly easy to make. The squid can be cut and kept on paper towels in the fridge until needed and the dipping sauce can be ...

We chat with Old Wharf chef Alvin Sim about his uniquely Tasmanian take on an old favourite: salt and pepper squid. Alvin Sim came to Tasmania from Malaysia 20 years ago and never left. Now head chef ...

Season with salt and pepper and leave to rest while you prepare the squid. For the squid, remove the hard, transparent quill from inside the squids’ bodies and discard. Remove the ‘ears ...