Name: Barbecued salt and pepper squid
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 1/2 tsp black peppercorns; 1 1/2 tsp sichuan peppercorns; 3.60 gm sea salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 600g calamari; 18.40 gm rice bran oil; Thinly sliced small red chillies, to serve; Lime wedges, to serve

Barbecued salt and pepper squid

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Barbecue salt and pepper squid - a must-have on any seafood platter!

Ingredients:

1/2 tsp black peppercorns
1 1/2 tsp sichuan peppercorns
3.60 gm sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
600g calamari
18.40 gm rice bran oil
Thinly sliced small red chillies, to serve
Lime wedges, to serve

Instructions:

Crush Sichuan peppercorns, black peppercorns, and salt in a mortar and pestle until finely ground. Mix in onion powder and garlic powder.
With a small sharp knife, halve the calamari lengthways and score the inside flesh in a criss-cross pattern. Cut into 3cm wide pieces, pat dry with paper towel, and transfer to a bowl. Add oil and toss to coat. Sprinkle over the pepper mixture and toss again to coat. Preheat a greased barbecue plate on high heat. Cook the calamari, turning occasionally, for 4 to 5 minutes or until curled and cooked through. Transfer to a large platter, sprinkle with sliced chilli, and serve with lime wedges.

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