Deep-Fried Squid With Salt and Pepper Mix
Discover how to make this deep-fried tempura squid recipe, dipped into a spicy salt and pepper mix, that makes a delicious appetizer.
- Serves: 6 persons
- 2tablespoons salt
- 3to 4 teaspoons Szechuan peppercorn (freshly ground, to taste)
- ¾cup water (ice cold)
- 1cup all-purpose flour
- 3to 4 cups oil
- 2pounds squid, cleaned; both with whole tubes in tact and tentacles
- Optional: cilantro leaves, to garnish
Step 1Gather the ingredients.
Step 2In a heavy skillet on medium to medium-low heat, brown the 2 tablespoons of salt and 3 to 4 teaspoons of Szechuan peppercorns, shaking the pan occasionally, until the peppercorns are fragrant and the salt turns a light brown color.
Step 3Remove from the heat. Allow to cool to room temperature.
Step 4Use a mortar and pestle to grind the cooled mixture or grind in a blender. Set aside.
Step 5In a small bowl, stir the egg into the 3/4 cup of ice water.
Step 6Stir in 1 cup of flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter).
Step 7Heat the oil to 360 F in a heavy bottom pot over medium-high heat.
Step 8Dip the squid tubes and tentacles into the tempura batter, using your fingers to coat the squid pieces.
Step 9Add the squid and deep-fry until golden brown and crispy. Drain.
Step 10Serve garnished with the coriander leaves, and with the salt and pepper mix for dipping.