Salt and Pepper Squid

Ingredients

Instructions

1. 1

   Pat the cleaned squid tubes and tentacles very dry with paper towel, then slice the tubes into 1 cm rings. In a bowl, toss the squid with the egg white, 1/2 tsp fine salt, white pepper, and baking soda until lightly coated. Let it stand for 5 minutes while you prepare the seasoning; this brief rest helps the squid stay tender and the coating adhere.

2. 2

   In a dry pan over medium heat, toast the Sichuan peppercorns for 30 to 60 seconds until fragrant but not darkened. Tip them onto a board or into a mortar, crush them finely, and mix with 3/4 tsp fine salt.

3. 3

   Stir the coconut flour into the squid until every piece has a thin, even coating with no dry clumps. Heat 500 ml neutral oil in a small wok or saucepan to 190°C; the oil is ready when a coated piece sizzles immediately and rises quickly.

4. 4

   Fry the squid in 2 batches for 60 to 90 seconds per batch, just until pale golden and curled. Do not overcrowd the pan or overcook, or the squid will toughen. Lift out and drain briefly on a rack or paper towel.

5. 5

   Pour off all but 1 tbsp fresh neutral oil into a clean wok or skillet over medium heat. Add the garlic, red chili, and scallions and stir-fry for about 20 seconds, just until aromatic and the scallions brighten; do not let the garlic brown.

6. 6

   Return the fried squid to the pan, sprinkle over the salt and pepper seasoning, and toss for 15 to 20 seconds until evenly coated. Serve immediately with lime wedges for squeezing over at the table.

Nutrition per serving

Notes

• •For the crispiest result, dry the squid thoroughly before coating; excess moisture makes the coating patchy and encourages splattering.
• •A small, deep pan helps you fry quickly with less oil while still keeping the squid submerged enough to crisp evenly.
• •If you prefer less heat, remove the chili seeds or reduce the chili by half.
• •Serve with a simple cucumber salad or stir-fried greens to keep the meal keto-friendly.

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