Sichuan-Style Squid with Dried Chilli and Sichuan Pepper
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Ingredients
- 400 g cleaned squid rings
- 6 dried red chillies
- 1 tsp sichuan peppercorns
- 3 garlic cloves
- 3 spring onions
- 2 tbsp cornflour
- 1 tbsp light soy sauce
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 212 kcal
- Protein
- 16.5 g
- Carbohydrate
- 8.5 g
- of which sugars
- 0.5 g
- Fat
- 11.8 g
- of which saturates
- 2.2 g
- Fibre
- 1 g
- Salt
- 0.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the squid rings dry and toss in the cornflour until lightly coated.
- 2
Heat the groundnut oil in a wok until very hot and fry the squid for 2 minutes, until just curled and opaque, then lift out.
- 3
Pour off all but 2 tablespoons of the oil, then fry the dried red chillies and sichuan peppercorns for 30 seconds until fragrant, taking care not to burn them.
- 4
Add the garlic and fry for 30 seconds more.
- 5
Return the squid to the wok with the light soy sauce and the spring onions, cut into lengths, and toss for 1 minute until well combined.
- 6
Serve immediately with steamed rice.
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