Serves 4 as an entree or part of main meal.
2-3 Large Whole Squid or Large squid tubes ( whole squid is much better, crispier )
2 Tbsp schezuan pepper corns
2 Tbsp black pepper corn
2 Tbsp dried chilli flakes
3 Tbsp rock salt or gourmet salt
2 Tsp raw sugar
6-8 Tbsp corn flour
De Skin for whole squid, pull out head cut off eyes and cut the last bit of tentacles off, keep these!!
Now score with a sharp knife across the flesh, then go back in the opposite direction, be careful not to cut through :) Try and dry the squid tubes on paper towel so when you dip into the flour it doesn't go gluey.
Then cut into strips about 3-5 cm wide and repeat until all squid is done.
Put all spices into a mortar and pestle and grind to a medium grind. Keep 1/2 and put 1/2 in the corn flour mixture. Now cover the squid pieces and tentacles into the corn flour mixture one at a time deep fry in hot vege / peanut/canola oil for about 3-5 minutes until crunchy. Don't over crowd the pan otherwise it wont cook properly.Serve on a platter dish for your dinner party and sprinkle remaining spices all over.
Serve by itself with aioli sauce or even fresh lemon and lime for another bursting flavor.
2-3 Large Whole Squid or Large squid tubes ( whole squid is much better, crispier )
2 Tbsp schezuan pepper corns
2 Tbsp black pepper corn
2 Tbsp dried chilli flakes
3 Tbsp rock salt or gourmet salt
2 Tsp raw sugar
6-8 Tbsp corn flour
De Skin for whole squid, pull out head cut off eyes and cut the last bit of tentacles off, keep these!!
Now score with a sharp knife across the flesh, then go back in the opposite direction, be careful not to cut through :) Try and dry the squid tubes on paper towel so when you dip into the flour it doesn't go gluey.
Then cut into strips about 3-5 cm wide and repeat until all squid is done.
Put all spices into a mortar and pestle and grind to a medium grind. Keep 1/2 and put 1/2 in the corn flour mixture. Now cover the squid pieces and tentacles into the corn flour mixture one at a time deep fry in hot vege / peanut/canola oil for about 3-5 minutes until crunchy. Don't over crowd the pan otherwise it wont cook properly.Serve on a platter dish for your dinner party and sprinkle remaining spices all over.
Serve by itself with aioli sauce or even fresh lemon and lime for another bursting flavor.
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