Chinese Calamari Szechuan Style

Many people enjoy Chinese recipes at least once a week, as the meals are simple to prepare and cook, making them quick and easy for everyone. Chinese appetizers can be enjoyed before a traditional Chinese meal, and many people enjoy this style before their normal main dish, Chinese or not. You might want to try this Chinese calamari Szechuan recipe and see how you find the spice and flavor.

There are various authentic flavors from China which you will already be familiar with, and you can get many Chinese ingredients from the regular grocery store, although an Asian grocery store is your best bet if you want to stock up on such ingredients.

Choosing the Right Chinese Appetizer

If you take the time to select the Chinese appetizer recipe wisely, you will be able to choose something which enhances your whole meal, starting it off in style and leaving people eager for the main dish to come out once their appetite has been whetted. This Chinese calamari Szechuan dish is certainly a great choice.

There is a huge array of different recipes to choose from, depending on your taste as well as the other courses being served. You can choose between simple shrimp crackers, crunchy wontons, or even sesame toast. You might even like to try a squid soup recipe such as a hot and sour squid soup perhaps.

Moving Away from the Most Popular Chinese Appetizers

There are many Chinese appetizers which are very popular; however, there are huge lists of recipes which are simple to prepare and cook which are not as popular.

Choosing one of these for your Chinese appetizer recipe may seem daunting but once you have mastered the art of cooking Chinese food, you will be amazed how straightforward many of the dishes are to cook.

Seafood and Vegetables are Ideal

Many ingredients can be used for Chinese appetizers, but it is the spices, and sauces which create the distinct flavors you enjoy. These spices can be added to most of the core ingredients which are used in Chinese cuisine. However, you need to learn about the different flavors, before you can create the perfect dish, so you can expect an authentic result.

The following Chinese calamari Szechuan recipe requires squid tubes and you can pick these up from an Asian food store frozen. Thaw them overnight and then make sure you rinse them and mop off all the water with paper towels because they do hold in a lot of water, and that is not your best friend when breading or frying.

As well as the squid itself you will need groundnut oil (or a similar oil with a high smoking point – peanut oil is also good), salt and peppercorns, cornstarch and flour for Chinese calamari Szechuan. With those ingredients you will be able to make this fabulously delicious Szechuan squid recipe.

Szechuan Salt and Pepper Squid
This simple recipe is packed full of flavors, yet takes very few ingredients to create the distinctive taste. It can be prepared and cooked in about 15 minutes, making it an ideal dish for the family.
Cuisine: Chinese
Recipe type: Appetizer
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • ½ pound (250g) fresh squid tubes
  • 6 oz (175 ml) groundnut oil
  • 4½ oz (125g) cornstarch
  • 2 tablespoons sea salt
  • 2 tablespoons Szechuan peppercorns
  • 5½ oz (150g) all-purpose flour
  1. Cut the calamari tubes along one side to open them up.
  2. Lay flat and score the insides.
  3. Heat a saute pan without oil.
  4. Toast the peppercorns for a few minutes, moving constantly.
  5. When they begin to pop, remove them from the pan.
  6. Add the salt and cook until it has turned grey.
  7. Remove from the heat.
  8. Put the salt and peppercorns into a pestle and mortar, and grind.
  9. Put in a resealable bag with the flour and cornstarch.
  10. Shake the bag to mix.
  11. Heat the oil in a wok until extremely hot.
  12. Put the squid in the bag in small batches and coat with the flour mixture.
  13. Shake off the excess flour and fry until golden brown (this should take no more than 30 seconds).
  14. Drain and serve immediately.


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  • Su Wan Ke Long

    2 tbsp of szechuan peppercorns???? Good Lord you are going to blow p[eople’s heads off!!! Half a teaspoon is plenty. Trust me.

    • Victoria

      It’s actually a recipe from a Szechuan cookbook but I agree rereading it that might be a bit spicy for many palates!! When I made this I used less but I’m a bit of a lightweight when it comes to spice and usually cut it down 🙂


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