- 2 tablespoons salt
- 2 teaspoons freshly ground Szechuan peppercorn
- 1 egg
- 3/4 cup ice cold water
- 1 cup all-purpose flour
- 3 to 4 cups oil for deep-frying, or as needed
- 2 lb cleaned squid
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat. Cool.
In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter.
Heat the oil to 360 degrees Fahrenheit. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain.
Yield: 6 Servings