Just cooked some squid for all the family.
With the Szechuan peppercorns and the black peppercorns you can get a real depth of peppery goodness.
Also a 50/50 split of gelatinous rice flour and corn flour make for optimum crispness.
Made a lovely coleslaw dressed with some fresh lime and good quality sesame oil and salt.
As the fryer was hot made some chips as well.
Sometimes I fry chillies and garlic until crisp, dry them with kitchen paper and then sprinkle on top with some fresh coriander. Yummy !
85g gelatinous rice flour
2 tsp black pepper, cracked
2 tbsp ground Szechuan peppercorns, roughly crushed
4 tbsp sea salt
sunflower or vegetable oil, for frying
400g squid hoods and tentacles
To prepare the squid – Pull tentacles from body gently removing ink sac and entrails with it. Open out the squid by slicing one side from top to the bottom point. Scrape any membrane out of inside of squid. Wash the tentacles and body under cold water. Lay squid flat with the outside facing up. Gently score squid with 1cm criss cross grid (doesn’t have to be perfect). Chop into 4 or 6 pieces per squid (depending on size). Dab dry with paper towel.
Heat oil to 180c
Mix all dry ingredients together in a bowl.
Toss the squid in the flour mix and put in a sieve to shake off excess until squid is lightly coated.
Deep fry for 1 minute.
Remove and put on a paper towel.
Season and squeeze with lime juice.