Reviewed: Oct. 18, 2011

Yum. I've tried to duplicate salt & pepper squid from restaurants, but it was always too salty. This is perfect. I didn't have szechuan peppers, but used combination of black and red. Crunchy and good!

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Reviewer:

Judy

Reviewed: Jan. 10, 2011

Delicious! I used squid rings that only had to be defrosted and rinsed. I didn't have Szechwan peppercorns so I substituted cayenne pepper. My family loved it and I'll definitely be making it again!

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Reviewer:

Pennysma

Reviewed: Dec. 20, 2010

Quite good and easy. I didn't have time or energy to cook the salt and pepper beforehand so I just added them to flour and cornstarch uncooked and coated both squid and some shrimp. I lightly spread oil on hot pan and fried on each side for about 4 min instead of deep frying. Tasted really good

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Reviewer:

challahback

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

Reviewed: Jun. 13, 2010

I think I am doing something wrong. I am looking to duplicate the pepper salted squid served on Sandy Blvd in Portland Oregon (Thien Hong) I have moved to Texas so I can't ask them. I am using more mature squid but have a difficult time getting the crunchy texture and it certainly cooks longer than 30 secs! I have even tried a deep fryer. Adding about 1/2 teaspoon of red pepper flakes and serving with wilted green onions gets me closer to my desired results.

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Reviewer:

carla

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 25, 2009

Very good and how quick it was to make! Will be making this again.

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Reviewer:

Jocelina

Reviewed: Aug. 5, 2009

I did not care for this recipe. I was very excited to make it because I love squid.....but all I could taste was cornstarch. I was curious why the recipe even called for it....just flour seasoned the way you like it works just fine!

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