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Nutrition Facts
Serving Size 1 (331g) Recipe makes 4 servings The following items or measurements are not included below: lemon pepper seasoning red wine vinegar
Calories 318
Calories from Fat 163		(51%)
Amount Per Serving		%DV
	Total Fat 18.2g	27%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 291mg		97%
Sodium 798mg		33%
Potassium 805mg		23%
Total Carbohydrate 15.5g		5%
	Dietary Fiber 3.5g	14%
	Sugars 4.7g
Protein 25.5g		51%
detailed view... how is this calculated?

Salt and Pepper Squid or Calamari With Cucumber Salad

Recipe #211004 | 26 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chef floWer
Feb 12, 2007

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.

SERVES 4 (change servings and units)

Ingredients

Squid

500 g squid, cleaned hoods only
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1/2 teaspoon lemon pepper seasoning
1 tablespoon peanut oil

Salad

1 lebanese cucumber, sliced thinly (about 130 grams)
2 green onions, sliced thinly (also known as spring onions)
250 g cherry tomatoes, halved
1/3 cup roasted peanuts, chopped coarsely
1/2 cup fresh mint leaves, loosely packed
1 tablespoon red wine vinegar
1 tablespoon peanut oil

Directions

1
Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
2
Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
3
Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
4
Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.

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Featured Reviews for This Recipe

From: CHILI SPICE

On Aug 10, 2009

Chef floWer, these were just perfect. My 11 year old son LOVES calamari (as do I) but not fond of the breaded deep fried style. These really hit the spot, texture and seasoning wise (we didn't make the salad but dipped the calamari in Tzatziki sauce). {Made and reviewed for NZ/AUS recipe swap #31, Aug. 2009}

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From: Leggy Peggy

On May 30, 2007

Great dish. We added some finely sliced bird's eye chillies (we like them) to the oil before cooking the squid. Yummo. I put the seasonings (including some of cornflour) and the squid in a plastic bag, and shook the dickens of out of it all. It's a fast and easy way to add the coating. Also, didn't have peanuts for the salad, but that didn't matter. Made and reviewed for Zaar World Tour.

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From: An_Net

On Oct 16, 2007

This was a very fresh and light meal. I coated my calamari with flour, salt and pepper in a ziplock bag. I didn't use the peanuts due to nut allergy in the family. I cooked my calamari in the wok with sunflower oil infused with a clove of garlic. Another great recipe from Chef floWer.

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From: omeomy #2

On Jun 5, 2007

Did not make the salad. I did have Szechuan pepper so I used it and I too, like Peggy, shook the calamri, salt and peppers in a plastic bag. This was delicious! I had never cooked calamari before but I sure will again. So simple and good. Thank you.

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