Squid is coated in an easy to make tempura batter and deep-fried, and then dipped in a spicy salt and pepper mix. Serves 4 to 6.
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In a heavy skillet on medium to medium-low heat, brown the salt and Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color. Remove from the heat. Cool. Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.
In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).
Heat the oil to 360 degrees Fahrenheit. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain. Serve garnished with the coriander leaves, and with the salt and pepper mix for dipping.
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Ingredients
- 2 tablespoons salt
- 3 to 4 teaspoons freshly ground Szechuan peppercorn, according to taste
- 1 egg
- 3/4 cup ice cold water
- 1 cup all-purpose flour
- 3 to 4 cups oil for deep-frying, or as needed
- 2 lb cleaned squid
- Coriander leaves, to garnish (optional)
Preparation
In a heavy skillet on medium to medium-low heat, brown the salt and Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color. Remove from the heat. Cool. Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.
In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).
Heat the oil to 360 degrees Fahrenheit. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain. Serve garnished with the coriander leaves, and with the salt and pepper mix for dipping.