Pink Salt & Pepper Squid with Kiwi

Food Picture: 

Ingredients (serves 4)

  • 1 kiwifruit
  • 200ml milk
  • 2 tbs self-raising flour
  • 2 tbs rice flour
  • 1 tbs pink salt
  • 1 tbs Szechuan pepper
  • 2 tsp ginger powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • Peanut oil, for frying
  • 500g cleaned baby squid, scored
Dipping Sauce:
  • 100ml sweet soy, warmed
  • 2 tsp sesame oil
  • 5g finely sliced ginger


  1. Peel kiwifruit and mash. Add milk and pour over squid in a glass bowl. Refrigerate for a few hours or if possible, overnight.

  2. Combine flours, salt, pepper and flavourings. Pour enough peanut oil into a heavy base pan to one-third full. Heat over medium-high heat. Strain squid well and toss in flour mixture.

  3. Cook squid in the hot oil in batches until golden. Drain on paper towel. Combine warm soy, sesame oil and ginger and serve as dipping sauce. Toss mint and chopped chillies through squid, if liked.