Szechuan Peppered Calamari Salt and Pepper Squid
Bursting with bold flavors and irresistible crunch, this Szechuan Peppered Calamari (Salt and Pepper Squid) is a tantalizing twist on a classic dish. Perfectly tender squid rings are coated in a zesty cornstarch blend infused with toasted Szechuan peppercorns, black and white pepper, and a hint of salt, then fried to golden perfection. The crispy calamari is tossed with aromatic garlic and spicy red chilies, creating a mouthwatering medley of savory, spicy, and fragrant notes. Garnished with fresh green onions, optional cilantro, and served alongside lime wedges for an extra citrus kick, this easy-to-make appetizer or main dish is a crowd-pleasing favorite. Ideal for seafood lovers seeking quick, restaurant-quality bites at home!
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Recipe Information
Ingredients
- 500 grams Squid (cleaned and cut into rings)
- 120 grams Cornstarch
- 2 teaspoons Szechuan peppercorns
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon White pepper
- 1 teaspoon Salt
- 4 cloves Garlic (finely chopped)
- 2 Red chili (thinly sliced)
- 2 Green onion (thinly sliced)
- 500 milliliters Vegetable oil (for frying)
- 4 Lime wedges (for serving)
- 10 grams Optional garnish: cilantro leaves
Instructions
Clean the squid thoroughly and cut it into bite-sized rings. Pat it dry using paper towels to remove excess water and set aside.
In a dry skillet over medium heat, toast the Szechuan peppercorns until fragrant, about 2-3 minutes. Remove from heat and crush them using a mortar and pestle or spice grinder until finely ground.
In a medium mixing bowl, combine cornstarch, ground Szechuan peppercorns, black pepper, white pepper, and salt. Mix well.
Dredge the squid rings in the cornstarch mixture, ensuring each piece is evenly coated. Shake off any excess coating.
Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 180°C (350°F) or until a small piece of batter dropped into the oil sizzles immediately.
Fry the squid in batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes, or until golden brown and crisp. Use a slotted spoon to transfer the fried squid to a plate lined with paper towels to drain excess oil.
In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped garlic and sliced red chili, sautéing for 1 minute until fragrant.
Return the fried squid to the skillet and toss it gently with the garlic and chili mixture to coat evenly.
Transfer the squid to a serving plate and sprinkle with sliced green onions. Optionally, garnish with cilantro leaves for added freshness.
Serve immediately with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
