2 large whole squid, cleaned and cut into pieces (see my video on how to clean and prepare squid here) or 400g (14 oz) pre-cleaned calamari tubes sliced into rings
1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
¼ cup plain flour (all-purpose flour)
¼ cup rice flour
2 garlic cloves, roughly chopped
4 spring onions (scallions), finely sliced
1 large red chilli, finely sliced
vegetable oil for deep frying and stir-frying
lime wedges to serve
Squid
This was the best squid recipe I have tried. Turned out perfect. Thanks Marion.
Squid Perfection
First time making Salt & Pepper Squid. Awesome instructions, it turned out perfectly. Only problem was there was not enough!
Salt and pepper squid
Brilliant instructions and my squid pieces all curled up – just like on a restaurant – I didn’t have a full pan of oil (probably my mistake) but I turned them over and took them out once golden brown and out on paper. A little bit oily so I need to work that out to have less but it was delicious