Crispy Szechuan Calamari with Spicy Dipping Sauce
Elevate your dining experience with this mouthwatering Crispy Szechuan Calamari, inspired by flavors from popular Asian cuisine. This delectable dish can be served as a striking starter or a satisfying main course, perfect for sharing with friends and family. The calamari is gently coated with a flavorful blend of spices and crispy flour, creating a satisfying crunch with every bite. Enhanced by a combination of tricolor and fragrant Szechuan peppercorns, each piece is perfectly fried to tender perfection, boasting a subtle kick from cayenne and garlic. Paired best with your choice of chili-garlic sauce or aioli, this dish is sure to impress and is a fantastic alternative to typical restaurant offerings. Perfect for a cozy dinner at home or a fun gathering, you won't be able to resist reaching for more of this irresistible calamari!
2
Servings
275
Calories
9
Ingredients
Ingredients
cleaned young squid
1/2 lb (body and tentacles separated)
tricolor peppercorns
1 tablespoon (or 1/2-3/4 teaspoon black peppercorns)
Szechuan peppercorns
5-10 (to taste)
flour
1/2 cup (for coating)
sea salt
2 teaspoons (to taste)
cayenne pepper
1/8 teaspoon (to taste)
garlic powder
1/4 teaspoon (for flavor)
vegetable oil or peanut oil
2-3 cups (for frying)
chili-garlic sauce
to serve (for dipping)
Instructions
1
If using whole squid, start by cleaning them. Gently pull the head and tentacles away from the body. Remove the backbone (the quill) and discard it along with the intestines and ink sac. Cut the tentacles just below the eyes and discard the head, then remove the membrane from the body.
2
For preparation, cut the larger tentacles from the smaller ones to get a variety in sizes. Pull or cut the wings from the body.
3
Split the body down the center, flatten it out, and then slice it into strips about 1/8 to 1/4 inch wide and 1 to 1 1/2 inches long, or alternatively cut into 1/4-inch wide tubes.
4
Rinse all squid pieces in a sieve and allow them to drain thoroughly.
5
In a dry skillet, roast the tricolor and Szechuan peppercorns over medium-high heat until they begin to smoke, about 2-3 minutes. Remove from heat, let them cool, and then grind into a fine powder using a mortar and pestle or coffee grinder.
6
In a mixing bowl, combine flour, sea salt, cayenne pepper, garlic powder, and the freshly ground peppercorns. Mix well to ensure an even blend.
7
Add the drained squid pieces to the flour mixture and toss them gently until evenly coated. Shake off any excess flour.
8
Pour vegetable or peanut oil into a hot wok or deep heavy pan until it reaches a high temperature (the surface should shimmer). Test the oil with a single piece of squid; if it sizzles immediately, it’s ready.
9
Carefully deep fry the squid in small batches for 1 to 2 minutes, until they are tender and starting to turn golden brown. Be mindful not to overcook, or they may become rubbery.
10
Use a slotted spoon to remove the squid from the hot oil and drain on paper towels to remove excess oil.
11
Serve the crispy calamari immediately with your choice of chili-garlic sauce or aioli for dipping.
Nutrition Information
15g
Fat
22.5g
Carbs
12.5g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is 1/2 lb of cleaned young squid, including both the body and tentacles.
How do I clean a whole squid for this dish?
Gently pull the head and tentacles from the body, remove the backbone or quill, discard the intestines and ink sac, and remove the outer membrane.
What part of the squid head should be kept?
You should cut the tentacles just below the eyes and keep them, while discarding the rest of the head.
How should the squid body be sliced?
Split the body down the center, flatten it, and slice it into strips 1/8 to 1/4 inch wide and 1 to 1 1/2 inches long, or cut into tubes.
What is the secret to the unique Szechuan flavor?
The unique flavor comes from roasting and grinding a blend of tricolor and Szechuan peppercorns.
How long do I roast the peppercorns?
Roast them in a dry skillet over medium-high heat for about 2-3 minutes until they begin to smoke.
What tools can I use to grind the peppercorns?
You can use either a mortar and pestle or a coffee grinder to create a fine powder.
What ingredients make up the crispy coating?
The coating consists of flour, sea salt, cayenne pepper, garlic powder, and freshly ground peppercorns.
What type of oil is best for frying calamari?
Vegetable oil or peanut oil is recommended due to their high smoke points.
How do I know when the oil is ready for frying?
The oil surface should shimmer; test it by dropping in one piece of squid—if it sizzles immediately, it is ready.
How long should I deep fry the squid?
Deep fry in small batches for only 1 to 2 minutes until tender and starting to turn golden brown.
How can I prevent the calamari from becoming rubbery?
Avoid overcooking the squid; 1-2 minutes is sufficient to keep it tender.
What is the recommended dipping sauce?
This dish is best paired with chili-garlic sauce or a creamy aioli.
Is this recipe spicy?
Yes, it has a subtle kick from the Szechuan peppercorns, cayenne pepper, and the recommended chili-garlic dipping sauce.
What can I substitute for tricolor peppercorns?
You can substitute 1/2 to 3/4 teaspoon of black peppercorns if tricolor ones are unavailable.
How many servings does this recipe provide?
This recipe is portioned for 2 servings.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
What is the fat content of this dish?
There are 15 grams of fat per serving.
How many carbohydrates are in the crispy calamari?
Each serving contains 22.5 grams of carbohydrates.
How much protein does this dish offer?
Each serving provides 12.5 grams of protein.
Is there any fiber in this recipe?
Yes, there is approximately 1 gram of fiber per serving.
Should the squid be dry before coating?
The squid should be rinsed and then drained thoroughly in a sieve before being tossed in the flour mixture.
Why should I fry the squid in small batches?
Frying in small batches ensures the oil temperature stays high, resulting in a crispier texture rather than soggy calamari.
What should I do after removing the squid from the oil?
Use a slotted spoon to remove the pieces and place them on paper towels to drain excess oil.
Can this be served as a main course?
Yes, while it works as a striking starter, it is also substantial enough to be a satisfying main course.
What is the texture of the finished dish?
The calamari has a satisfying crunch on the outside while remaining tender on the inside.
What is the purpose of the garlic powder in the recipe?
Garlic powder is used in the flour mixture to add savory depth and flavor to the coating.
What is a quill in a squid?
The quill is the internal, transparent, cartilage-like structure that acts as the squid's backbone; it must be removed before cooking.
How much salt is used in the seasoned flour?
The recipe calls for 2 teaspoons of sea salt, though this can be adjusted to taste.
Does the recipe use fresh Szechuan peppercorns?
The recipe uses whole peppercorns that are freshly roasted and ground for maximum flavor impact.