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1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
vegetable oil, for deep-frying and stir-frying
¼ cup plain (all-purpose) flour
¼ cup rice flour
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
lime wedges, to serve
Aioli:
1 egg
½ garlic clove, finely grated
1 tbsp yuzu juice or lemon juice
½ cup vegetable oil
¼ cup extra virgin olive oil
1 tsp sea salt
For the aioli, place the ingredients into a jug and use an immersion blender to blend for 2–3 minutes or until thick and completely emulsified. Transfer to a serving bowl and set aside for later.
Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl.
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot when a wooden spoon dipped into the oil forms small little bubbles (about 165°C/325°F).
Combine the plain flour and rice flour in a large bowl or tray. Toss the pieces of squid in the flour until evenly coated. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour and cooked through. Drain on paper towel. Sprinkle with the salt and pepper mix. Serve with the aioli and lime wedges.
Great Recipes
Interesting & different ways of serving Asian food. I find Marion’s recipes are easy to follow & yummy to eat.