Hong Kong-Style Salt & Pepper Squid

© Shutterstock

Salt & Pepper Squid in Hongkong-Style

© Shutterstock

Ingredients (Serves 4)

500
g
calamari, gutted & rinsed
100
g
cornflour
1
pinch
salt
1
teaspoon
black peppercorns
1
teaspoon
Szechuan pepper
1
l
sunflower oil
2
stalk
spring onions, cut finely
1
clove of garlic, thinly sliced
1-2
red Thai chilli peppers, cut into thin rings
6
lime wedges
  • Set aside the squid tentacles, cut the body into tubes, cleaned and ready to cook. Cut them open lengthwise and mark the inside with a sharp knife or Stanley knife with a 5mm rhombus pattern – without cutting through them. 
  • Lay flat and divide each body into three triangles. Toast the two peppers in a pan over a medium-high heat without adding oil for about a minute, then grind coarsely using a mortar and pestle.
  • Mix two-thirds of this mixture with salt and cornflour. Dredge the squid in the mixture.
  • Meanwhile, heat 5cm of oil in a wok with a potato slice until the slice is brown. Take out and fry the squid in two to three batches for two minutes each until golden brown.
  • At the same time, in a frying pan, heat 3 tablespoons of oil until hot, sauté the whites of the spring onions and garlic with the chillies over a high heat.
  • Drain the squid, mix with the onion and chilli mixture, sprinkle with the remaining pepper and green onion pieces and serve with lime.