Salt and Szechuan Pepper Calamari

Mangy loves fried calamari, and we were lucky enough to score a tray for $10 at South Melbourne Market yesterday. Bargain!

You will need:

(a)
1 inch ginger – cut into matchsticks
3 cloves garlic – sliced finely
3 red chilies – sliced finely
4 tablespoons spring onions – sliced finely
4 tablespoons fresh coriander – sliced finely

(b)
2 tablespoons szechuan pepper
2 teaspoons salt

(c)
2 medium-sized calamari tubes
cornflour
1 egg – beaten
oil

Method:
Cut open calamari tubes and score in a criss-cross fashion. Then cut the calamari into 2 inch long pieces.

Coat calamari in egg and enough cornflour to form a thick coating. Heat oil. Dip the pieces into dry cornflour and drop into hot oil. Fry until crisp (be careful not to overfry, look out for a nice light golden colour). Remove and drain on a paper towel

Heat fresh oil, drop ingredients (a) Fry until crisp.

In a mortar and pestle, pound ingredients (b) into a fine powder.

Place fried calamari, fried ingredients (a) and powdered (b) into a large bowl, toss well and serve with a lime wedge (optional).

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