Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through, this way the squid will curl while cooking. Cut each squid hood into eight pieces.
Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
Cucumber Salad: Combine cucumber, onion, tomato & nuts in medium bowl. Add combined vinegar and oil, toss to combine.
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
*Note: No two salt lamps, candle holders, or natural salt products will ever be alike. The products will range in color from light peach/pink, to orange and dark red. Lamps and blocks, and all other solid form products will contain natural veins, cracks and striations. Weight and size will vary within product styles; we only give approximations based on averages. Due to these variances and the nature of these organic items, we cannot guarantee exact shape, size or color, but do we do guarantee each that each and every piece in our entire salt product collection will be one of a kind.
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