Salt and Pepper Squid in SkinnyAsia 🦑 has the lightest, crispiest batter and just the right amount of spice! Serve with a Wasabi Aioli and stir-fried toppings to make a truly restaurant quality meal at home for a fraction of the cost 😍
Skinnymixer’s Salt and Pepper features in the cookbook SkinnyAsia, available from Friday 22nd of September at 8pm SA time.
I love Salt and Pepper Squid, especially with the numbing szechuan/sichuan pepper added into the mix!
If you are unable to buy the szechuan peppercorns or just don’t like them, they are optional in this recipe. You can easily leave them out and still have an amazing Salt & Pepper Squid!
Personally I think the stir-fried vegetables on top really add that extra special something to the dish, meaning you can produce a truly restaurant quality meal at home at a fraction of the cost.
HOT TIP: This is an incredibly, light and crispy batter – perfect for Salt & Pepper Squid AND the chubbymixers version of the Chinese Lemon Chicken in SkinnyAsia.
What you will need:
Szechuan peppercorns – you can buy these from your local Asian supermarket or sometimes some fruit and vegetable shops have expanded spice ranges. You want to buy the pink/red ones and not the green ones – although both will work. They may also be labelled as ‘prickly ash‘
squid calamari tubes – you can buy whole fresh calamari from your local fish market or fish monger. Don’t stress if you can’t buy fresh whole squid, you can easily use calamari tubes from the supermarket or even frozen ones.
How to clean whole calamari squid
How to cook Salt & Pepper Squid
This Salt and Pepper Squid is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.