Szechuan Pepper Squid
We love squid. It’s such a great ingredient to have as a starter. This version though is epic, you have to try it.
I was lucky enough to eat at High Grange Devon, where Luke and Sara run a superb outdoor cookery school. I went for a lunch with James Whetlor, the author of the Cooking on the Big Green Egg. Luke served a version of this squid recipe, and while he didn’t share the recipe, this is my take on it. He did let on that it contained MSG.
Cooking surfaces
![Wok Wok](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2018/06/wok.jpg.webp)
BBQ Temperature
![Icon - 220C 200C](https://n9m9i5y6.rocketcdn.me/wp-content/uploads/2015/07/220C.jpg.webp)
Ingredients
- 500g squid, get your fishmonger to clean it.
- 100g cornflour.
- 3 tbsp Szechuan peppercorns
- Juice of 1/2 lemon
- 1 tsp MSG (fine powder)
- Coriander leaf to garnish
- Slivers of red chilli to garnish
- 1 litre rapeseed oil to deep fry in
Equipment
- Use the Big Green Egg EGGspander basket and wok to cook the squid.
Method
- Setup your Egg for a direct cook at about 160°C with your EGGspander basket and wok. Fill the wok with about 4cm deep of oil and allow to warm. It should reach 220°C even though your Egg is only set to 160°C as the bottom of the wok is right by the fire.
- Cut open your squid hoods and score the inside with a criss-cross pattern. You’re cutting only halfway through the squid.
- Portion all your squid into bite-size pieces. Do the same with the tentacles (you may leave these whole).
- Drop your squid into the cornflour and toss to coat. Knock off any excess.
- Deep fry the squid for about 3 minutes. It’s best to do this in batches so as not to crowd the pan.
- When cooked allow to drain on some kitchen towel.
- In a mortar and pestle, roughly grind your Szechuan peppercorns.
- Now stir the MSG and peppercorns through your squid.
- Drizzle with the lemon and dress with the chilli and coriander.