Equipment
Ingredients
Dipping sauce
- 100 g granulated sugar
- 50 ml water
- 30 ml white wine vinegar
- 1 red chili, finely chopped
- 2 garlic, peeled and finely chopped
- 15 g ginger, peeled and finely chopped
- 3 g cilantro, chopped
Squid and coating
- 2 squid
- 12 g sichuan peppercorns
- 12 g black peppercorns
- 3 g red pepper flakes
- 9 g sea salt
- 60 g self-raising flour
- 60 g cornflour
- 500 ml vegetable oil, for shallow frying
Nutrition (per serving)
Method
In a small saucepan, combine 100g sugar, 50ml water, and 15ml (1 tbsp) of the white wine vinegar.
Heat the saucepan gently until the sugar dissolves, then bring to a boil for 1 minute.
Add the chopped chili, garlic, and ginger to the syrup and simmer for 1 minute.
Remove the sauce from the heat, stir in the remaining 15ml of vinegar, and set aside to cool.
Slice the squid bodies open lengthwise and score the interior surface with a shallow criss-cross pattern.
Cut the scored squid bodies into bite-sized pieces and divide the tentacles into quarters.
Toast the Sichuan peppercorns, black peppercorns, and chili flakes in a dry pan over medium heat until aromatic.
Transfer the toasted spices and 9g sea salt to a pestle and mortar and grind into a fine powder.
Whisk the ground spice mixture with 60g self-raising flour and 60g cornflour in a bowl.
Toss the squid pieces in the flour mixture until every piece is thoroughly and evenly coated.
Stir the chopped cilantro into the cooled dipping sauce and transfer to a serving ramekin.
Heat 2cm of vegetable oil in a saucepan to 180°C (350°F).
Fry the squid in batches for 1-2 minutes at 180°C (350°F) until the coating is golden-brown and crisp.
Remove squid with tongs, drain briefly, and serve immediately with the dipping sauce.
Chef's Notes
- For the crispiest coating, ensure the squid is completely dry before tossing it in the flour mixture. Any moisture will make the coating clump.
- Don't overcook the squid; it can become tough and rubbery. The scoring helps, but a short frying time is key.
- The Sichuan peppercorns provide a unique numbing sensation; adjust the quantity to your preference if you're sensitive to it.
- The dipping sauce can be made ahead of time and stored in the refrigerator. The flavors will meld beautifully.
- For an extra layer of flavor, you can add a pinch of five-spice powder to the flour coating.
Storage
Refrigerator: 1 day — Texture will degrade significantly.
Reheating: Reheat in a hot oven or air fryer to restore some crispness.
