Szechuan pepper squid

This is a great variation of the more common salt and pepper squid recipes, but substituting black pepper with Szechuan pepper for that lip-numbing sensation that is so good with Szechuan cooking. It’s really vital to use fresh squid for this recipe. Serves four.

Ingredients:
500g cleaned squid
2 tbsp of sea salt
2 tbsp Szechuan peppercorns
1 tbsp black peppercorns
1/2 tsp dried chilli flakes
1 tbsp corn flour
I bunch chopped coriander
500ml peanut oil
2 lemons

Directions:
Combine salt and peppercorns in a wok over medium heat and toast for three to four minutes until fragrant. Add the chilli flakes and cool. Then crush the spice mixture to a coarse powder in a pestle and mortar.
Open up the squid tubes and then cut into inch-wide strips and gently diamond score each piece with a very sharp knife. Pat dry with kitchen paper.
Place half the pepper mixture in a large bowl and add the corn flour. Toss the prepared squid in the pepper mix to lightly coat.
Heat the peanut oil in the wok until very hot. Add the squid and deep-fry in batches until golden brown and crispy. Sprinkle with chopped coriander and serve with the leftover pepper mixture and lemon wedges.

• Tweet