5 Reviews of Salt and Pepper Squid or Calamari With Cucumber Salad

From: Chef #406792

On Feb 20, 2007

Didn't try the salad but the calamari was to die for!!

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.

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.

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.

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}