|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The squid is coated in an easy to make tempura batter and deep-fried, before being dipped in a spicy salt and pepper mix. This sauce includes the all-important Szechuan peppercorns for the spicy and numbing sensation that Szechuan cooking is known for.
- 2 tablespoons salt
- 3 to 4 teaspoons Szechuan peppercorn (freshly ground, to taste)
- 1 egg
- 3/4 cup water (ice cold)
- 1 cup all-purpose flour
- 3 to 4 cups oil
- 2 pounds squid, cleaned; both with whole tubes in tact and tentacles
- Optional: cilantro leaves, to garnish
Gather the ingredients.
In a heavy skillet on medium to medium-low heat, brown the 2 tablespoons of salt and 3 to 4 teaspoons of Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color.
Remove from the heat. Allow to cool to room temperature.
Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.
In a small bowl, stir the egg into the 3/4 cup of ice water.
Stir in 1 cup of flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).
Heat the oil to 360 F in a heavy bottom pot over medium-high heat.
Dip the squid tubes and tentacles into the tempura batter, using your fingers to coat the squid pieces.
Add the squid and deep-fry until golden brown and crispy. Drain.
Serve garnished with the coriander leaves, and with the salt and pepper mix for dipping.