Name: Szechuan pepper squid
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 2 tsp Szechuan peppercorns (see note); 800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes); 18.40 gm rice bran oil (see note) or sunflower oil; 160g punnet snow pea sprouts, chopped; 4 spring onions, thinly sliced on the diagonal; 600.00 gm cooked white long grain rice, to serve (600.00 gm uncooked rice)

Szechuan pepper squid

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Ingredients:

2 tsp Szechuan peppercorns (see note)
800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
18.40 gm rice bran oil (see note) or sunflower oil
160g punnet snow pea sprouts, chopped
4 spring onions, thinly sliced on the diagonal
600.00 gm cooked white long grain rice, to serve (600.00 gm uncooked rice)

Instructions:

Crush the Szechuan peppercorns and 2 teaspoons of salt in a mortar and pestle until finely ground.
Score the inside of the squid tubes with criss-cross lines using a sharp knife, then cut them into 2-3cm-wide strips along with the tentacles. Pat dry with paper towel and toss in the pepper mixture.
In a smoking hot wok, quickly stir-fry half of the squid in half of the oil until opaque, then transfer to a plate. Repeat with the remaining oil and squid. Finally, add all the squid back to the wok along with sprouts and spring onion, stir-fry everything together for 1 minute.
Divide the fluffy steamed rice into bowls and generously pile on the flavorful stir-fried squid.

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