Preparation time is 10minutes
Cook time is 6minutes
Total time is 16minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1teaspoons Szechuan peppercorns
- 1teaspoons sea salt
- 1 1/2tablespoons cornstarch
- 1 1/2tablespoons plain flour
- 1teaspoons hot chili powder
- 114grams cleaned squid, cut into ½ inch rings
- 1L vegetable oil (for deep-frying)
- 1 red chilli, thinly sliced
- 3 spring onions, sliced
- 1teaspoons coriander leaves (to garnish)
Method
Step 1 of 4
Put the Szechuan peppercorns into a dry wok and stir over medium heat until they begin to pop and release their aroma. Transfer to a mortar and pestle and pound with the salt until coarsely ground.
Step 2 of 4
Put the salt and pepper mixture, cornstarch, flour, and chili powder into a bowl and toss in the squid rings.
Step 3 of 4
Heat oil in a deep frying pan over medium-high heat. Cook squid in batches for 45 seconds or until just turning brown.
Step 4 of 4
Put the chili and spring onions into a slotted spoon and gently lower the spoon into the hot oil for a few seconds. Serve the squid with a sprinkling of coriander and the crispy chili and spring onion.
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