Salt and Pepper Squid

Name: Salt and Pepper Squid
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500 g squid, tubes scored, cut; 5 tbsp cornflour; 1 tsp sichuan peppercorn, toasted, crushed; 1 tsp black pepper; 2 tsp salt; 500 ml oil; 2 piece scallion, thinly sliced; 1 piece green chili, thinly sliced; 1 piece lemon, cut into wedges; 3 tbsp mayonnaise

Crispy floured squid rings with sichuan pepper, served with lemon and aioli.

28 min
Medium
4 servings
Australian

Cooks: 0
Photos: 0

Ingredients

squid, tubes scored, cut500g
cornflour5 tbsp
sichuan peppercorn, toasted, crushed1 tsp
black pepper1 tsp
saltflaky2 tsp
oilfor deep frying500ml
scallion, thinly sliced2 piece
green chili, thinly sliced1 piece
lemon, cut into wedges1 piece
mayonnaise (optional)to serve3 tbsp

Method

1
Score the inside of squid tubes in a fine cross-hatch pattern, then cut into 3cm pieces.
Scoring helps them curl prettily and stay tender.
2
Toast sichuan peppercorns in a dry pan, then crush with sea salt and black pepper in a mortar.
3
Heat oil in a deep pan to 180°C.
4
Toss squid through cornflour mixed with the pepper-salt blend; shake off excess.
5
Fry squid in small batches for 60–90 seconds until pale gold and crisp; drain on paper towel.
Overcrowd and you'll boil instead of fry — and squid turns rubbery.
6
Toss hot squid with extra pepper-salt blend, sliced spring onion, and sliced chili.
7
Serve immediately with lemon wedges and a bowl of aioli or mayo.

Per serving

385
kcal: 16g
protein: 22g
carbs: 25g
fat