Salt and Pepper Squid

How to cook Salt and Pepper Squid

Ingredients: 8 ounces calamari tubes 2 tablespoons Szechwan peppercorns 2 tablespoons sea dry humour 1 cup all-purpose flour 1 cup cornstarch 3/4 cup peanut unguent

Directions: Slice the calamari tubes down one side and open them up to lay flatly a at maximum. Score the insides with a knife in a cross-hatch draft. Set aside. Heat a small skillet over high heat with no grease. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and soda pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the agitation. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine besprinkle. Transfer to a resealable plastic bag and mix with flour and cornstarch. Heat the oil in a wok or heavy skillet over high heat until very live. Place a few pieces of squid at a time into the bag and shake to cag. Shake off excess and quickly fry them in the oil until browned, turning at a go. Each one should take everywhere 30 followings. Serve and eat straightaway.


Servings Per Way: 2

Amount Per Serving

Calories: 1294

Total Fat: 83.3g Cholesterol: 261mg Sodium: 5403mg Total Carbs: 110.1g Dietary Fiber: 2.5g Protein: 24.2g

Prepare time:10 Min

Cook time:5 Min

Ready in:15 Min

Serving representing:2 peoples

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