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Salt & Schezuan Pepper Squid Recipe

Monday 20 July 2015

maze Grill Mayfair salt schezuan pepper squid recipe

This recipe for salt & Schezuan pepper squid Recipe was developed by the head chef at Gordon Ramsay's maze Grill Mayfair restaurant.

Prep time: 10 mins
Cook time: 15 mins
Total time: 20 mins
Yield: Serves 2 




- 2 tbsp Szechuan pepper
- 1 tbsp chilli flakes
- Pinch sea salt
- 100g cornflower
- 200g plain flour
- 400g fresh squid




1. Toast Szechuan pepper and chilli flakes in a hot, dry pan

2. Blend to a powder

3. Fold the mix through the flour

4. Portion the squid, creating rings by slicing across the body

5. Pat dry and toss the squid portions in flour

6. Deep fry until golden and cooked throughout

7. Garnish with chopped green chilli, chopped spring onion and a wedge of lime

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