A Perfect Pantry
Salt and Szechuan Pepper Calamari
- PREP TIME
5 min - COOK TIME
8 min - READY TIME
13 min - SERVINGS
5
Ingredients
- 1 kilogram squid cleaned, cut into 4cm pieces, scored, patted dry with paper towel
- 1/2 cup plain flour
- 1 tablespoon rock salt
- 1 tablespoon Szechuan pepper ground
- 4 litres vegetable oil
Directions
- Pour 4 litres of vegetable oil into a 4 litre capacity deep fryer and preheat to 190°C.
- In a bowl, toss together the squid, flour, salt and pepper until completely coated.
- In 4 batches, cook the squid for 2 minutes or just until the squid begins to curl inwards.
- Serve with lemon wedges and aoli.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing