Salt & Pepper Squid
INGREDIENTS
- 1kg whole calamari
- 1 tablespoon whole Szechuan peppercorns
- 1/2 teaspoons dried chilli flakes
- 1 tablespoon flaky salt
- 1 cup plain flour
- 1/2 cup flour
- 1.5 litres peanut or vegetable oil
- Note:
- When serving squeeze a wedge of lemon or lime over the calamari or make up your own aioli and serve alongside rocket.
METHOD
To clean the squid, cut
off the tentacles where they join the head, being careful not to puncture
the ink sacks on either
side of the head. Give the tentacles a quick scrape with the knife to remove excess membrane, wash and cut into 8cm lengths. Pull the head gently to remove the innards. Remove the transparent spine then give the calamari a flush under
a fast flowing tap.
Remove the wings by inserting your thumb
firmly between the wings and body and scrape off
the membrane from the wings and body. Give another rinse with fresh water and cut the body
into rings 7mm wide and the wings into 7mm slices. Place the calamari pieces in a colander to drain
then pat dry with
absorbent paper.
In a small pan on medium heat, dry fry the Szechuan pepper for 3-4 minutes or until aromatic. Place in a pestle with the salt and chilli flakes and grind
with the mortar to a fine powder. Combine the
flours and ground peppers thoroughly in a medium sized bowl.
Heat the oil gently in a flat bottom wok or pan until the oil shimmers; or test with a crust of bread which should sizzle and turn golden brown in a minute.
Dust approximately 10 calamari pieces at a time
in the flour and shaking off excess flour, carefully place into the hot oil and cook
for 5 minutes. Remove with a slotted spoon or tongs and drain on absorbent paper before placing on a
serving dish.
MATCHING WINE
A fabulous example of King Valley Riesling –...
