Crispy Fried Squid with Sichuan Pepper, Chili and Scallion

What you need

• 500 g (1 lb) cleaned squid tubes, slit open, scored in a crosshatch and cut into 4 cm (1 1/2 in) pieces
• 1 tbsp Shaoxing wine
• 1/2 tsp Sichuan peppercorns
• 1 tsp ground white pepper
• 1 tsp fine sea salt
• 80 g (2/3 cup) cornstarch
• 2 large egg whites, lightly beaten
• 1 l (1 qt) vegetable oil, for deep-frying
• 1 jalapeno, sliced into thin rings
• 3 cloves garlic, thinly sliced
• 3 scallions, sliced
• 1 lemon, cut into wedges

Method

Restated from the original video

1. 1

   Toast the Sichuan peppercorns in a dry frying pan over medium heat until fragrant, 20-30 seconds.

2. 2

   Crush the peppercorns with the salt and white pepper in a mortar until fine.

3. 3

   Toss the squid with the wine and leave for 10 min. Pat very dry with paper towels.

4. 4

   Mix the cornstarch with two-thirds of the pepper-salt mix in a shallow dish. Keep the rest for later.

5. 5

   Pour the oil into a wok to a depth of 5 cm (2 in) and heat to 180 °C (350 °F).

6. 6

   Dip the squid pieces in the egg whites, then press them into the cornstarch mix. Shake off the excess.

7. 7

   Fry in 3 batches until pale golden and crisp, 2-3 min per batch. Let the oil come back to 180 °C (350 °F) between batches.

8. 8

   Move each batch to a plate lined with paper towels.

9. 9

   Fry the jalapeno, garlic and scallions in the same oil for 15-20 seconds, until the garlic is golden. Scoop them out.

10. 10

    Toss the squid with the fried jalapeno, garlic and scallions in a bowl and scatter over the remaining pepper-salt mix.

11. 11

    Serve right away with lemon wedges.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.