Salt and Pepper Calamari

  • Prep: 20 mins
  • Cook: 15 mins


  • 1 tbsp Sichuan Peppercorns
  • 1/2 tsp Chilli Flakes
  • 1 1/2 tsp Chinese Five Spice Powder
  • 2 tsp Sea Salt Flakes
  • 1/2 cup Rice Flour
  • 1 kg Calamari – cleaned, quartered and scored (inside flesh)
  • 2 egg whites, lightly beaten
  • Vegetable Oil for deep frying
  • Lemon Wedges to serve


  1. Heat a frying pan over medium heat. Add the peppercorns, chilli flakes, five-spice powder and salt and cook, stirring, for 1 minute or until fragrant.
  2. Place the spice mixture in a small food processor and process to a rough powder. Mix half the spice mixture with the rice flour.
  3. Dip the calamari (including the tentacles) in the egg white and toss in the spice mixture to coat.
  4. Heat the oil in a large frying pan or wok over high heat. Cook the calamari, in batches, for 1 minute or until crisp.
  5. Drain calamari on absorbent paper and then toss with the remaining spice mixture.
  6. Serve with the lemon. Serves 6­–8.
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