Calamari with Szechuan Sauce

    25 minutes

    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.

    3 people made this

    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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