Calamari with Szechuan Sauce

Calamari with Szechuan Sauce


2 people made this

Calamari is cooked to perfection in a simple blanch then covered in a spicy Szechuan peppercorn sauce; adjust the number of peppercorns to preferred spiciness.


Serves: 4 

  • 8 Szechuan peppercorns
  • ground white pepper, to taste
  • 2 tablespoons finely diced ginger
  • 2 tablespoons finely diced spring onions
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons light soy sauce
  • 1-2 tablespoons water
  • 500g fresh squid tubes, cleaned
  • 2 sticks celery, diced into bite sized pieces
  • salt, to taste
  • 1/2 teaspoon sesame oil

Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Dry fry the peppercorns in a frying pan or wok until fragrant. Let cool. Once cool grind the peppercorns into a fine powder.
  2. Make the sauce by mixing together the ground peppercorns, white pepper, ginger, spring onions, sugar, vinegar, sesame oil, light soy sauce and 1-2 tablespoons water.
  3. Score the squid tubes with criss-cross lines and cut into small rectangular pieces.
  4. Blanch the celery in boiling water for 1 minute and drain. Mix with a little bit of salt and 1/2 teaspoon sesame oil. Set aside.
  5. Blanch the squid in boiling water until they just begin to curl. Remove and drain.
  6. Transfer the celery and squid to a serving dish. Drizzle with the sauce and toss before serving.


If your local supermarket doesn't stock Szechuan peppercorns, you will find them in Asian speciality shops or online.

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