Honey Soy Squid, Cashew Nuts and Sichuan Pepper


  • Rice bran oil
  • 1/4 red onion, sliced
  • 2 dried chillies, whole
  • 1/4 cup cashew nuts, toasted
  • 3 squid tubes, cleaned, scored on the inside, cut into triangles
  • 1/4 cup rice flour

Honey Soy Sauce

  • 50g thick soy sauce
  • 100g honey


To Serve

  • Pinch sichuan pepper
  • Fresh coriander



Heat a fryer to 180°C and put a wok on a gas hob. Add rice bran oil to the wok then gently sauté the onion. Add the whole chillies and cashews.

Meanwhile, toss the squid in rice flour then cook in the fryer until crispy, approx. 45 seconds. Lift to drain.

Combine soy sauce and honey in a squeezy bottle. Squeeze approx. 3 tablespoons of the honey soy sauce into the wok and turn up the heat. Toss fried squid through and reduce until squid is well coated and glazed. Add the sichuan pepper, then plate and garnish with coriander.


Wine match, 2015 Equinox, Waipara Valley Pinot Gris

A rich and textural Pinot Gris that opens up wonderfully with time in the glass. The heat of the Sichuan pepper with the richness of cashew, honey and soy will match beautifully with the textured flavours of the Equinox Pinot Gris.