Salt-and-pepper squid

Salt-and-pepper squid

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  • 2
  • Easy
  • Dairy free wheat and gluten free
  • 20 minutes
  • 10 minutes
  • Woolworths Ken Forrester Viognier

This salt-and-pepper squid features on the menu at Acid, a food-and-wine bar based in Joburg. It comes together in just 30 minutes and is the perfect starter for 2.


  • 3 cups oil, for frying
  • 160 g baby squid, cleaned
  • 180 g rice flour
  • ½ t salt
  • 50 g Woolworths Cape Malay curry spice, mixed with 50 g flaky sea salt
  • ½ cup coconut cream
  • a squeeze lime juice
  • 1 x 10 cm piece, lemongrass
  • 3 lime leaves
  • 3 slices ginger
  • 2 red chillies
  • fish sauce, to taste
  • 1 t sugar
  • ¼ cup pineapple chutney
  • 10 curry leaves, fried
  • coriander, to garnish
  • 1 red chilli, seeded and finely sliced

Cooking Instructions

1. Heat the oil to 180°C in a large saucepan. Lightly score the squid. Mix the rice flour and salt and lightly dust the squid in this mixture. Fry for 1 minute, then drain on kitchen paper. Toss with the curry salt.

2. Simmer the coconut cream, lime juice, lemongrass, lime leaves, ginger, chillies, fish sauce and sugar for 2 minutes. Allow to stand for 15 minutes, then strain.

3. Divide the coconut broth between 2 bowls, then heap the squid on top and spoon over the pineapple chutney.

4. Garnish with the curry leaves, coriander and chilli.

Find more seafood recipes here. 

Photographs: Elsa Young
Production: Khanya Mzongwana


Jes Doveton Recipe by: Jes Doveton
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Jes Doveton is the chef and co-owner of Acid, Joburg’s only female-led food-and-wine bar.

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