Main Asian

Sichuan pepper squid

Name: Sichuan pepper squid
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 2 teaspoons Sichuan peppercorns; 800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes); 1 tablespoon rice bran oil or sunflower oil; 160g punnet snow pea sprouts, chopped; 4 spring onions, thinly sliced on the diagonal; 3 cups cooked white long grain rice, to serve (1 cup uncooked rice)

1 rating

30m

05m

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Squid is brought to life with aromatic Sichuan pepper in this simple stir-fry.

2 teaspoons Sichuan peppercorns
800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
1 tablespoon rice bran oil or sunflower oil
160g punnet snow pea sprouts, chopped
4 spring onions, thinly sliced on the diagonal
3 cups cooked white long grain rice, to serve (1 cup uncooked rice)

Method

1.

Grind the Sichuan peppercorns and 2 teaspoons salt using a mortar and pestle.
2.

Cut the squid tubes along one side and open them out. With a sharp knife, lightly score the inside surface with criss-cross lines - don't cut too deeply, just enough to mark the flesh. Cut into 2-3cm-wide strips, then pat dry with paper towel. Toss the strips and tentacles in the pepper mixture.
3.

Heat half the oil in a wok over high heat until smoking, add half the squid and stir-fry for 2 minutes or until opaque. Transfer to a plate. Repeat with the remaining oil and squid. Return all the squid to the wok with the sprouts and spring onion, and stir-fry for 1 minute.
4.

To serve, divide the steamed rice among bowls and top with the stir-fried squid.