Crisp, spicy coating and hot, tender squid make an irresistible combination.
Vegetable oil for deep-frying
2 tsp fish sauce
1 tbsp cornflour
1/3 cup cold water
1kg squid tubes, scored in a 5cm criss-cross pattern and cut into thin strips
Sichuan flour mix
10 grams Sichuan peppercorns
15 grams salt
170 gram cornflour
Tomato nahm jim
2 cloves garlic
2 coriander roots, washed
2 long red chillis, seeds removed
1 small red chilli, seeds removed
100 g cherry tomatoes
50 g red onion
40 g palm sugar
50 g fish sauce
60 g lime juice
Sichuan flour mix
Dry roast the Sichuan peppercorns at Varoma temp for 4 minutes at Speed Soft.
Grind at Speed 10 for 1 minute.
Add the salt and cornflour and mix at Speed 5 for 20 seconds.
Set aside.
Tomato nahm jim
Chop the garlic, coriander roots and chillis at Speed 10 for 10 seconds. Scrape down the sides of the bowl and chop for a further 10 seconds at Speed 10.
Add the remaining nahm him ingredients and chop at Speed 5 for 15 seconds.
Place into a serving bowl.
For the Calamari
Mix the fish sauce, cornflour and 1/3 cup cold water in a bowl to combine, add squid and mix to coat thoroughly.
Toss the squid lightly in Sichuan flour mix, then deep-fry in a wok or deep fryer in batches, for 2 minutes or until golden.
Serve with a salad and tomato nahm jim and lime cheeks to the side.
This recipe has been adapted from Neil Perry’s recipe as published in the Gourmet Traveller magazine.
