Salt and Pepper Squid

Name: Salt and Pepper Squid
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb squid (calamari), cleaned and cut; 1/2 cup cornstarch; 2 tsp sea salt; 1 tsp white pepper, ground; 1 tsp black pepper, freshly ground; 1/2 tsp Szechuan peppercorns (optional), ground; 4 garlic cloves, minced; 1 tbsp fresh ginger, minced; 2 red chili pepper, thinly sliced; 4 green onions, sliced; 4 cups vegetable oil (for frying); 1 lime, cut into wedges

Crispy tender squid tossed with a fragrant mixture of salt, pepper, and aromatics for a delicious Asian-inspired appetizer.

30 minMediumServes 4240 cal/serving

AsianAppetizerStovetopPescatarianHigh FiberLow CarbDairy-FreeLow-SodiumPork-Free

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Ingredients

1 lb squid (calamari), cleaned and cut
1/2 cup cornstarch
2 tsp sea salt
1 tsp white pepper, ground
1 tsp black pepper, freshly ground
1/2 tsp Szechuan peppercorns (optional), ground
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 red chili pepper, thinly sliced
4 green onions, sliced
4 cups vegetable oil (for frying)
1 lime, cut into wedges

Instructions

1

Clean the 1 lb squid (calamari) thoroughly, removing the head, innards, and cartilage. Cut the body into 1/2-inch rings and the tentacles into bite-sized pieces. Pat very dry with paper towels.
2

In a large bowl, combine the 1/2 cup cornstarch, half of the 2 tsp sea salt, half of the 1 tsp ground white pepper, and half of the 1 tsp freshly ground black pepper. Mix well.
3

Heat the 4 cups vegetable oil (for frying) in a deep pot or wok to 350°F (175°C).
4

Toss the squid pieces in the cornstarch mixture, shaking off any excess.
5

Working in batches, fry the squid for 1-2 minutes, until crispy and golden. Be careful not to overcook, or the squid will become tough.
6

Remove with a slotted spoon and drain on paper towels.
7

In a small pan, quickly toast the remaining salt, white pepper, black pepper, and 1/2 tsp ground Szechuan peppercorns (optional) over medium heat for 30 seconds until fragrant.
8

In a large wok or skillet, heat 1 tablespoon of the frying oil over high heat. Add the 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 2 thinly sliced red chili pepper, and stir-fry for 30 seconds until aromatic.
9

Add the fried squid to the wok along with the toasted spice mixture and half of the 4 sliced green onions. Toss quickly to coat, about 30 seconds.
10

Transfer to a serving plate, garnish with the remaining green onions, and serve immediately with 1 cut into wedges lime.

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Questions

How hot should the oil be for Salt and Pepper Squid?

For Salt and Pepper Squid, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why pat it dry first in Salt and Pepper Squid?

Step 1 reads: "Pat very dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for Sichuan peppercorns in Salt and Pepper Squid?

The entry for Salt and Pepper Squid calls for 1/2 tsp Szechuan peppercorns (optional), ground. In its place: Nothing else produces the numbing tingle. Black pepper with a little lemon zest and ground coriander gives the citrusy bite without it.

How hot is Salt and Pepper Squid?

Moderately. The heat in Salt and Pepper Squid comes from 1/2 tsp Szechuan peppercorns (optional), ground and 2 red chili pepper, thinly sliced. For a milder plate, halve the peppercorns; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Salt and Pepper Squid contain shellfish?

Yes: 1 lb squid (calamari), cleaned and cut. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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