Ingredients
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High-heat cooking Oil
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1 lb (500 g) uncooked Squid
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½ cup (50 g) all-purpose Flour
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½ cup (80 g) Cornstarch
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1½ tablespoons Sichuan Peppercorn Salt
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1 Lime
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Sliced fresh Chili Pepper
Directions
Steps
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1
Done
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In a wok or medium sauté pan, add enough oil to come up about 1½ inches (3.75 cm). Set over high heat until the oil reaches 375°F (190°C) or when you flick a bit of flour, the flour sizzles on contact. Reduce the heat to medium to maintain the temperature. Have at the ready tongs and/or a spider and a sheet pan with a baking rack sitting on top to drain. |
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2
Done
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Rinse the squid in cool water and lay it flat on 2 layers of paper towels. Pat very dry with another 2 layers of paper towels. |
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3
Done
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Combine the flour, cornstarch and Sichuan Peppercorn Salt in a large bowl. Toss the squid in the bowl. When the oil is ready, use your tongs to grab a few pieces of squid, shaking off the excess flour mixture before lowering the squid into the oil. Deep-fry for about 60 to 90 seconds, or until lightly golden brown, and set on the rack to drain. Sprinkle some Sichuan Peppercorn Salt over the fried squid while hot. Repeat with the remaining squid. If the squid fries in less than 60 seconds, lower your heat. Serve with lime wedges and sliced chillies. |
