Salt and Pepper Squid

Name: Salt and Pepper Squid
Total time: 25 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Large squid tubes (cleaned); 1/2 cup Cornstarch; 1 tsp Sea salt; 1/2 tsp White pepper; 1/2 tsp Sichuan peppercorns (toasted and ground); 1 Jalapeño or long red chili (thinly sliced); 3 cloves Garlic (minced); 2 Scallions (chopped); Cooking oil (for deep frying)

Crispy, lightly battered squid tossed with a fragrant mix of toasted salt, pepper, and chilies.

25 minutes

Serves 3

Appetizer/Dinner

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Score the Squid: Cut open the squid tubes so they lay flat. Using a sharp knife, gently score the inside of the tubes in a tight crisscross diamond pattern, being careful not to cut all the way through. Cut the scored squid into 2-inch squares.

2
Mix the Seasoning: In a small dry pan, toast the sea salt, white pepper, and ground Sichuan peppercorns over low heat for 2 minutes until fragrant. Set this salt-pepper mix aside.
3
Coat the Squid: Toss the scored squid squares in the cornstarch until thoroughly coated. Shake off any excess powder.
4
Deep Fry: Heat 2 inches of oil in a wok to 375°F (190°C). Drop the squid pieces in. They will immediately curl into beautiful "pinecone" shapes. Fry for only 45-60 seconds until they turn opaque and the coating is crispy. Do not overcook or they will become rubbery. Remove and drain.
5
Fry Aromatics: Drain the oil from the wok, leaving just 1 tsp. Over high heat, quickly fry the minced garlic, sliced jalapeño, and scallions for 15 seconds until fragrant.
6
Toss and Serve: Return the crispy squid to the wok. Sprinkle the toasted salt-pepper mix generously over the top. Toss everything together rapidly for 5 seconds and serve immediately.

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