Salt and Sichuan Pepper Squid

Serves: 8
Moderate
Time: 30 minutes + 3 hours tenderising

INGREDIENTS:

4 squid, cleaned
½ cup milk
Vegetable oil, to deep-fry
1 cup cornflour
2 teaspoons sea salt
3 teaspoons Sichuan peppercorns, ground 
½ tsp white pepper
2 spring onions, finely sliced diagonally
2 long red chillies, deseeded and finely sliced
1 teaspoon Sichuan peppercorns, ground, extra 
¼ cup Kewpie mayonnaise
4 lime cheeks

METHOD:

1. Using a sharp knife, make one long incision in the squid tube so you can open it out to lie flat. Finely score the tube in both diagonal directions so you are left with a criss-cross pattern. Cut the scored squid vertically into 2cm strips. Repeat with all squid tubes. Separate each tentacle with a knife. 

2. Place all the squid in a bowl and add the milk. Cover with plastic wrap and place in the fridge to marinate for at least 3 hours or up to 6 hours.

3. Pour enough oil into a medium saucepan so it is about 1/3 full. Heat over a medium-high heat to 180°C (if you have a deep-frying thermometer) or until a cube of bread instantly bubbles when dropped into the oil. 

4. Mix the cornflour, sea salt, Sichuan pepper and white pepper in a large bowl until well combined. Drain the squid from the milk and place into the flour mixture, tossing until well coated. Shake off any excess flour. Working in batches, add the squid into the hot oil. Cook for about 2 minutes or until golden. Use a slotted spoon to lift out and transfer to a tray lined with paper towel to drain. 

5. Place the cooked squid into a large mixing bowl and toss with the spring onions, chilli and extra Sichuan pepper. Serve immediately, with mayonnaise and lime cheeks.
   

So why the hell are we using milk to marinate squid? The acid in the milk helps to tenderise the chewy protein of calamari. Also, if you can’t find Sichuan pepper don’t fret, any other black pepper will work as a substitute.