Salt And Pepper Squid
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Peppercorns (szechwan)2 tbsps
Sea Salt1 cup
All-Purpose Flour1 cup
Cornstarch3 cup
Peanut OilDirections:
1
Slice the calamari tubes down one side and open them up to lay flat
2
Score the insides with a knife in a cross-hatch pattern
3
Set aside
4
Heat a small skillet over high heat with no oil
5
Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop
6
Remove them from the pan and set aside
7
Add the salt to the pan and cook over high heat until it has turned a gray color
8
Remove from the heat
9
Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder
10
Transfer to a resealable plastic bag and mix with flour and cornstarch
11
Heat the oil in a wok or heavy skillet over high heat until very hot
12
Place a few pieces of squid at a time into the bag and shake to coat
13
Shake off excess and quickly fry them in the oil until browned, turning once
14
Each one should take about 30 seconds
15
Serve and eat immediately