Lip Smacking, Tongue Tingling Salt and Pepper Squid
This lip smacking, tongue tingling salt and pepper squid is so addictive, your buddies will think it is laced in crack!
The key is getting your hands on some Sichuan peppercorns, usually located in a dingy alleyway behind your local Asian Grocery store…..However I think they also sell them inside, but double the price, your choice!
Ingredients – Starter for 2.
- 6 baby squid, get you fish monger to clean them. (If your want a demo on DIY click here ) Nice!
- 1 Tsp Sichuan peppercorns
- 2 Tsp sea salt
- Oil, for deep frying
- 1 Egg white
- 1 Cup potato starch (or corn flour)
- 1 Long red chili, sliced
- 2 Cloves garlic, sliced
- 2 Spring onions, sliced
- Chili aioli
- ½ cup whole egg mayonnaise
- 1 clove garlic, finely crushed
- 2 tbsp your favorite chili sauce. (And if it is the hottest sauce on the market, well your going to make fucken hot chili aioli)
- Juice of ½ lemon
- Sea salt and freshly cracked black pepper
For the method to this madness, I’ll break it down.
- Cut these little babies down the body so it opens up into one piece. Cut diagonal lines at 5mm intervals halfway into the flesh itself, but try not to cut all the way through. Roughly cut each squid into 5cm squares. Cut tentacles into about 5cm lengths.
- Warm the Sichuan peppercorns in a dry pan or wok on a low heat until they become fragrant, about 3-4 minutes. Remove from heat, allow to cool and place in a mortar with the salt. Pound baby pound until finely ground.
- Make the Aioli. Now for years I have made my own mayo, no one really cares, it’s easy to fuck up…so I do this and it makes my life easier. Simply buy the “best quality” mayonnaise you can afford…now if you over spent on the crack out the back of your local Asian Grocery, well…. there are always exceptions. Now whisk it together with the crushed garlic, lemon juice, your favorite chili sauce, then season.
- Heat the oil in your wok to 180°C. Now for fuck-sake don’t put a small cube of bread in it and wait for it to turn brown….buy yourself a thermometer and just get the right temp.
- Place egg white in a bowl. Whisk well, then add squid. Mix well, working the egg white into the squid. Place potato flour in another bowl and lightly dust squid pieces in the flour, shaking off any excess.
- Place your oven on 50°C, as you will fry in batches….especially if you double or triple this crack pie delight.
- Add chili, garlic and spring onions and stir-fry for a minute.
- Fry the battered squid into the hot oil. Do not overcrowd the wok so the oil keeps its heat. Remember less is more!
- Fry squid in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about 3 minutes, until a crust forms. Remove squid with a metal strainer and drain on a paper towel, place in the oven to keep warm.
- Once all cooked, put cooked squid in mixing bowl, sprinkle the mix of Sichuan pepper and salt over the top and toss together briefly.
- Serve with chili, garlic and spring onions…lime wedges and coriander over the top.
Serve immediately on a large shared plate with the aioli on side.
P.S. Photo doesn’t do it justice….especially as I forgot to put on the plate the chili aioli….well I guess that’s why they threw me out of Masterchef.