Sichuan Pepper and Chilli Calamari with Kewpie Lime Mayo

bloody good!

 

6-8 baby squid with tentacles or 2 large baby squid cut into bite size pieces

 

Marinade

 

1 tablespoon chinese cooking wine

1/2 teaspoon fresh grated garlic

1/2 teaspoon fresh grated ginger

1 teaspoon sesame oil

Pinch sea salt

​

Add the marinade ingredients to squid pieces and allow to marinade for 1 hour minimum

 

Spice mix

 

1/2 tablespoon sichuan peppercorns

1/2 black peppercorns

1/2 teaspoon Sea salt

3 dried red chilli whole

​

Heat up a small fry pan to a high heat, add the peppercorns and dried chilli to the pan and toast for a few minutes or until you can smell the fragrance coming off the peppercorns. After this step use a pestle and morter or spice/coffee grinder to grind the spices until you have a course powder, then add the salt

 

Kewpie Lime Mayo

 

1/4 cup Kewpie Mayo

Juice of 1 lime

Mix together the Kewpie Mayo with the fresh lime juice and set aside until ready to serve. Taste the Mayo and add more Kewpie if the lime flavour is too strong

1/4 cup plain flour

1/4 cup cornflour

spice mix we made earlier

​

Mix together the flour and cornflour with the spice mix me made earlier and add to the marinated squid.

Using your hands mix together to coat each piece of squid with the flour, you can always add more flour if you think it needs it

 

2 cups oil for frying

​

Heat up a fry pan add the oil and allow to heat on a high heat for 10 minutes. If using an electric stove I use the second hottest heat setting.

Once the oil is nice and hot add half the squid and cook for 2 minutes then drain on paper towel and season with a little salt.

Repeat this step with the other half of the squid.

 

Serve immediately with the Kewpie Lime Mayo