- 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
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.
Katrina's Note: When serving squeeze a wedge of lemon or lime over the calamari or make up your own aioli and serve alongside rocket.