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 freshly ground Szechuan peppercorn, according to taste
- 1 Egg
- 3/4 cup ice cold water
- 1 cup all-purpose flour
- 3 to 4 cups oil for deep-frying, or as needed
- 2 lb cleaned squid
- Coriander leaves, to garnish (optional)
- For Salt and Pepper Mix
- In a heavy skillet on medium to medium-low heat, brown the salt and Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color.
- Remove from the heat. Cool.
- Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.
- For Fried Squid
- In a small bowl, stir the egg into the ice water.
- Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).
- Heat the oil to 360 degrees Fahrenheit.
- Dip the squid 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.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|