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Sezchuan Pepper Squid
By award winning restaurant, Lizotte's
Ingredients
1kg (2lbs) baby squid tubes, including tentacles
1 teaspoon sea salt
2 tablespoons ground Sezchuan peppercorns
1 teaspoon chilli flakes
1 cup plain flour
1 litre (13/4 pints) good quality cotton seed or canola oil
2 fresh limes
2 large red chillies
½ bunch coriander
100ml (3fl oz) passionfruit chilli sauce
Method
Clean and de beak squid under cold running water and cut the head off just below the black ink sac, keeping the tentacles. Cut tubes into 3cm (1in) wide strips and score in a criss-cross pattern, being careful not to cut too deep into squid flesh. Drain excess water and place into the fridge until ready.
Combine salt and peppercorns in a heavy based pan and heat to toast bringing out the flavours for 3 minutes. Add chilli flakes and toss. Cool and then pulverise in a spice grinder.
De-seed chillies and slice into thin strips for garnish.
Heat oil in wok at medium to high temperature. Toss the squid in flour mix making sure that all of squid is well coated. Carefully place in batches into heated oil and fry for approximately 2 minutes. Do not overcook as squid will become tough.
Serve with half of the fresh lime and passionfruit dipping sauce (see “side shows” no: #65) and garnish with fresh chilli strips and coriander.
Source: Image of cooked squid and recipe by Lizotte's restaurant
Photo by Andrew Coates
Get more great recipes from Brian Lizzote's restaurant with this awesome book,
'LIVE & COOKIN'
Note
Sezchuan pepper has a unique aroma and flavour with slight lemony overtones that is not hot or pungent like black or white pepper, or chilli pepper. Be aware here that heat applied to chilli can cause eye irritation.
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