Asian-Styled Calamari

Fried squid with an Asian twist – Incorporating fresh garlic and tangy green chilli, this dish dances in your mouth with so much more fragrance and vibrancy!

  • 20min

    prep time

  • 20min

    cook time

  • 11



  • 600 g Squid
  • 1 tsp Sesame Oil
  • 5 cup Vegetable Oil for Frying
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Semolina Flour
  • 1/3 cup Plain Cornmeal
  • 1 tsp, McCormick® Himalayan Pink Salt Grinder, plus more to taste
  • 1/2 tsp, McCormick Black and White Peppercorn Grinder, plus more to taste
  • 2 pcs Green Long Chilli, julienned
  • 5 pcs Garlic, fresh, chopped
  • 1/4 tsp, McCormick® Ginger, Ground

Nutrition information (per serving)


  • Prepare the squid by rinsing well in cold water. Cut the tentacles off and cut into bite sized pieces. Have them roughly the same size to achieve same cooking time. Dry off water well.

  • Marinate the squid in sesame oil. Toss gently and set aside.

  • In deep pot, heat oil to approximately 160°C.

  • In a mixing bowl, combine all-purpose flour, semolina flour, cornmeal, McCormick Himalayan Pink Salt and McCormick Black & White Peppercorn. Set aside.

  • When the oil reaches required temperature, gently squeeze off any liquid and dredge the squid in the dry mixture. A necessary step is to crack fresh Himalayan Pink Salt and Peppercorn over the freshly fried squid. Set aside.

  • Heat saucepan over medium high heat. Add a tablespoon of vegetable oil then add fresh garlic. Give a quick fry and be careful not to burn it. When it gets golden, add green chilli and McCormick Ginger Powder. Stir fry for another 30 seconds.

  • Add the fried squid to the wok and stir fry quickly in the aromatic mixture for about a minute. Serve immediately.