|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 7mg||36%|
|*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.|
If you like are a fan of deep-fried calamari, try this Asian version of a seafood appetizer. Squid is dipped in tempura batter and deep fried, then being dipped in a spicy salt and pepper mix—not just any mix, here it is made with Szechuan peppercorns. The unique characteristic of Sichuan pepper is that it gives you a numbing sensation around the mouth.
The term Sichuan pepper is misleading because it is botanically not pepper. It is a spice from the prickly ash, a shrub in the rue or citrus family, of which not the black seeds but the pinkish-red husks are used. You can find Sichuan peppercorns at Asian markets and specialty spice stores.
The roasted Sichuan pepper salt is a common seasoning in Sichuan cuisine. You can easily make it your own by browning the salt in an ungreased pan with the Sichuan pepper.
Unless you have access to a fishmonger who sells fresh squid, using frozen squid is the most convenient because the squid is already cleaned. For this recipe, the tubes and tentacles should be intact, as they are deep fried whole. Let the squid thaw in the fridge.
This tempura is best when served hot and straight from the pan. If you have leftovers, they can be stored in the fridge for one to two days. Reheat them slowly in a 325 F oven for 5 to 8 minutes.
2 tablespoons salt
1 tablespoon freshly ground Szechuan peppercorns, or to taste
1 large egg
3/4 cup ice water
1 cup all-purpose flour
Oil, for deep-frying
2 pounds squid, whole tubes and tentacles, cleaned
Cilantro leaves, for garnish, optional
Steps to Make It
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.