Made with Szechuan peppercorns to add a distinctive, numbing flavour, Clarissa’s crispy salt and pepper squid is served with garlic, onion, chilli and lime, so it packs a punch!
Ingredients
Method
Remove squid quill if still attached. Cut down one side of squid tube to open out flat. Pat dry with paper towel. Using a small sharp knife, lightly score the inside into small diamonds, taking care not to cut all the way through. Cut into 3cm squares.
To make the salt and pepper coating, dry roast peppercorns in a frying pan on medium heat for 3–4 minutes, until fragrant. Transfer to a mortar and pestle with the salt and grind to a fine powder. Transfer to a large bowl, reserving 1 tablespoon of the powder. Add flours, baking powder and five-spice powder (if using) to bowl. Mix well.
In a wok or large saucepan, preheat oil to 180°C. In a large bowl, toss squid pieces, tentacles and egg white until well combined. Toss half the squid and tentacles in the coating, shaking to remove any excess. Deep-fry immediately for 2–3 minutes, moving squid with a slotted spoon to avoid sticking, until it is light golden and crisp. Using a slotted spoon, lift out squid and transfer to a plate lined with paper towel. Repeat with remaining squid and coating.
Heat 2 teaspoons oil in a large non-stick frying pan on high heat. Add garlic, onion and chilli, stir-fry for 30 seconds. Add squid, salt and sugar. Stir-fry a further 30 seconds
or until just heated through. Serve immediately, seasoned with remaining pepper mixture and accompanied with lime wedges.
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