Description
Discover how to make delicious Salt and Pepper Squid with Aioli at home. This easy recipe will satisfy your seafood cravings in no time!
Ingredients
- 1 tbsp Sichuan peppercorns (15 ml)
- 1 tbsp black peppercorns (15 ml)
- 1 tbsp sea salt (15 g)
- vegetable oil, for deep-frying and stir-frying
- ¼ cup plain (all-purpose) flour (30 g)
- ¼ cup rice flour (30 g)
- 2 large whole squid, cleaned and cut into pieces or 400g (14 oz) pre-cleaned calamari tubes, sliced into rings
- lime wedges, to serve
- Aioli:
- 1 egg
- 1/2 garlic clove, finely grated
- 1 tbsp yuzu juice or lemon juice (15 ml)
- 1/2 cup (120 ml) vegetable oil
- ¼ cup extra virgin olive oil (60 ml)
- 1 tsp (5 ml) sea salt
Instructions
- To prepare the aioli, combine all listed ingredients in a container and blend with a hand blender for 2–3 minutes until it becomes thick and fully mixed. Pour into a serving dish and reserve for later use.
- Crush the peppercorns and sea salt into a fine powder using a mortar and pestle. Move this mixture to a small dish.
- Pour enough vegetable oil into a pot or wok to fill it one-third of the way. Heat the oil on high. The oil is ready when a wooden spoon inserted into it causes small bubbles to form around the spoon (approximately 165°C/325°F).
- In a large mixing bowl or tray, mix together the plain flour and rice flour. Coat the beef pieces thoroughly in this flour mixture. Once the oil is hot, fry the beef in small batches for 2-3 minutes until they turn a light golden color and are cooked through. Place them on a paper towel to drain. Sprinkle the beef with the pepper and salt mixture. Serve alongside the aioli and lime wedges.
