Salt & Pepper Squid

Sechuan peppercorns can be found in any Asian supermarket and they are worth finding for this dish. This is the only recipe I do that is deep fried but it is delicious!

Serves 6-8, depending on squid size

Ingredients:

2-3 squid

1 tsp. Sichuan peppercorns

1 ½ tsp. sea salt

3 scallions cut into julienne

1 red chilli, cut into julienne

2 cloves garlic, sliced

Oil for frying

1 egg white

1-cup flour

Aioli

½ cup mayonnaise

1 clove garlic, crushed

Juice ½ lemon

Method:

1.Cut each squid down the body so it opens up into one piece. Cut diagonal lines at 5mm intervals halfway into the flesh itself, but try not to cut all the way through. Roughly cut each squid into 5cm squares. Cut tentacles into about 5cm lengths.

2.Heat sichuan peppercorns in a dry wok on a low heat until they become fragrant, about 3-4 minutes. Remove from heat, cool, blend with salt.

3.To make the aioli, simply whisk all ingredients together..

4.Heat oil in a wok or pan to 180°C; check this by putting a small cube of bread in it, which should turn brown in 15 seconds.

5.Whisk egg white in a bowl add squid. Place flour in another bowl and lightly dust squid pieces in the flour, shaking off any excess.

6.Carefully add the battered squid to the hot oil. Do not overcrowd the wok so the oil keeps its heat. Fry in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about 3 minutes, until a crust forms. Remove squid with a metal strainer and drain on a paper towel.

7.In another pan, add 1tbsp oil and fry the chilli, garlic and scallions for 1 min. Add in the drained squid, season with the salt and pepper mix, toss and serve.

Variations : You can use calamari rings, less work but the flavour wont be as good.

Serving suggestions : Serve immediately as a canapé, with a cocktail stick or as a share platter.

Storage: Does not keep, so enjoy now!