serves
6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- ½ cup vegetable oil, for shallow-frying
- 500 g good-quality squid with tentacles, cleaned
- 750 g line-caught king prawns, peeled, tail-on, deveined
- Fried garlic, 1 finely chopped long red chilli, lemon wedges, shichimi togarashi, to serve
For the batter
- ½ cup cornflour
- ½ cup plain flour, plus extra to dust
- ⅛ tsp baking powder
- ½ cup panko breadcrumbs
- 1 tsp salt and pepper mix (see Note)
- ½ tsp ground Sichuan pepper
- ½ egg yolk
- ¾ cup chilled sparkling water
Instructions
- In a large saucepan or wok, heat the oil to shallow-fry to 160-170˚C.
- To make the batter, in a large bowl combine the flours, baking powder, panko, salt and pepper mixture and Sichuan peppercorns. Mix well to combine. Just before cooking, whisk through the egg yolk and chilled water. Toss the seafood with flour to coat, then dip each piece of seafood into the batter before placing into the hot oil to shallow-fry. Cook until lightly golden, then remove to a paper-towel lined tray.
- Serve the salt and pepper squid and prawns with fried garlic, chilli, lemon wedges and a sprinkling of shichimi togarashi.
Note
The salt and pepper mixture is comprised of equal quantities Sichuan peppercorns, Sarawak pepper and salt, coarsly ground.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
