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Closeup shot of salt and pepper calamari.
Victoria Haneveer

Chinese Salt and Pepper Squid

This Chinese salt and pepper squid has a crisp flour and cornstarch coating seasoned with toasted Sichuan peppercorns. Serve the freshly fried calamari with dipping sauce and optional fresh chili.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Appetizer
Cuisine: Chinese
Ingredients Method Notes

Ingredients
 

  • ½ pound (227g) cleaned raw squid tubes, thawed if frozen
  • ¼ cup (30g) all-purpose flour (plain flour)
  • ¼ cup (32g) cornstarch (cornflour)
  • 1 teaspoon fine sea salt
  • ½ teaspoon Sichuan peppercorns
  • Refined peanut oil (groundnut oil), as needed for frying
Optional Garnishes
  • Fresh red chili, sliced (as needed, to serve)
  • Cilantro (fresh coriander) (as needed, to serve)
  • Dipping sauce (as needed, to serve)

Equipment

  • Measuring cups and spoons
  • Mortar and pestle
  • Heavy pot
  • Deep-fry thermometer
  • Spider strainer
  • Knife
  • Cutting board
  • Mixing bowls

Method
 

  1. Drain the squid and pat it thoroughly dry. Cut some tubes into ½-inch (1.3cm) rings. Open the remaining tubes along one side, lightly score the inside in a crosshatch pattern without cutting through and cut them into pieces about 1 ½ inches (4cm) across.
  2. Pick out any hard black seeds from the peppercorns. Toast the peppercorns in the dry heavy pot over medium-low heat for 1 to 2 minutes, stirring, until fragrant. Transfer them to a mortar and grind finely. Mix with the flour, cornstarch and salt in a bowl.
  3. Remove any peppercorn fragments from the pot. Add enough oil for a depth of about 1 ½ inches (4cm), keeping the pot no more than ⅓ full. Heat the oil to 375°F (190°C).
  4. Toss a small batch of squid in the seasoned coating, then shake off the excess.
  5. Carefully lower the pieces into the oil without crowding the pot. Fry for about 1 to 2 minutes, until the coating is crisp and lightly golden and the squid is opaque throughout.
    6. Seafood should reach 145°F (63°C); timing varies with the size and thickness of the pieces.
  6. Lift out the squid with the spider strainer and drain on paper towels. Let the oil return to 375°F (190°C), then coat and fry the remaining squid in batches.
    7. Discard any coating left after contact with the raw squid.
  7. Serve immediately, adding the optional sliced chili and cilantro if liked.

Notes

  • Reduce the peppercorns to ¼ teaspoon for a milder coating.
  • The cook time includes heating the oil and frying in batches. Frozen squid needs thawing time in addition to the listed prep time.