Pink Salt & Pepper Squid with Lime Sweet Chilli Sauce

Prep 15 mins

Cooking 20 mins

Serves 2 - 4

Salt and pepper squid is a classic that never gets old. Pipingly hot, butter-soft calamari in a salt and pepper coating – what’s not to love? A cheeky lime and coriander sweet chilli sauce gives it extra va-va-voom!

What you will need

  • Third of a cup of white sugar
  • 500g calamari tubes and tentacles
  • Two-thirds of a cup water
  • ¼ cup plain flour
  • 2 red chillies, deseeded and finely sliced
  • ¼ cup cornflour
  • Pinch of salt
  • 2 tsp ground Natural Herbs & Spices Himalayan Pink Salt
  • Juice of two limes
  • 2 tsp ground Natural Herbs & Spices Black Peppercorns
  • Zest of one lime, grated or cut into very thin strips
  • Vegetable oil, for frying
  • Large handful of coriander, finely chopped


To make the lime sweet chilli sauce: Place the sugar, water, salt and chilli in a small saucepan. Boil until liquid is reduced by a third. Remove from the heat. Add the lime zest and lime juice. Cool to room temperature and add the chopped coriander.

To make the salt and pepper squid: mix the flour, cornflour, Natural Herbs & Spices Salt and Pepper on a large plate. Slice the calamari tubes into rings or strips. Dredge calamari and tentacles in seasoned flour and shake off excess. Heat 7cm of oil in a saucepan. Fry calamari in batches until they just start turning golden – if you fry them too long they will be tough. Remove with a slotted spoon and drain on kitchen towel. Serve right away with dipping sauce. This will serve four people as a snack or two as a meal.


Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at