|Nutritional Guidelines (per serving)|
|Servings: 2 lbs. (4 to 6 Servings)|
|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.|
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.
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 F.
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.