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Szechuan-pepper seafood with wasabi mayo
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Upgrade your battered morsels with a spicy twist of Szechuan pepper and wasabi mayo!
Ingredients:
  • 24 extra-large green king prawns
  • 6 x 150g squid, cleaned, tentacles halved, or 450g calamari rings
  • 40.00 ml Szechuan pepper (see note)
  • 60g (1/4 cup) sea salt flakes
  • 150g (1 cup) plain flour
  • Rice bran oil or vegetable oil, to deep-fry
  • Lemon cheeks, to serve
  • 2 tsp wasabi paste (see note)
  • 300g (1 cup) Japanese mayonnaise (see note)
Instructions:
  • Mix zesty wasabi paste with creamy mayonnaise in a bowl, then chill until ready to use.
  • For perfectly prepped prawns, use kitchen scissors to cut through the underside from head to tail. Keep the heads and tails intact as you remove the shell. Gently pull out the digestive tract through the opening at the head and discard it. Transfer the prawns to a large bowl.
  • Slice squid hoods into thin 5mm rings and combine with the squid tentacles in a separate bowl.
  • Toast the pepper in a dry skillet over medium heat for 2 minutes until fragrant. Let it cool, then carefully grind it with sea salt using a mortar and pestle.
  • Mix half of the spice mixture with the flour, then evenly coat the prawns and squid with the mixture.
  • Heat oil in a wok until it reaches 180C (you can test it by seeing if a cube of bread turns golden in 10 seconds). Fry prawns in 4 batches for 2 minutes each, then squid in 4 batches for 1 minute each, or until light golden and cooked. Remove with a slotted spoon and drain on paper towel.
  • Coat the seafood with the remaining spices and serve with lemon wedges and wasabi-infused mayonnaise.

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