Salt and sichuan pepper squid with avocado salad
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
First made popular by Chinese restaurants, this ‘new’ classic is just as easy to cook at home.
Ingredients
Peppercorn
2 tsp, (sichuan)
Salt
1 tsp
Rice flour
2 tbs
Calamari or squid, raw
800 g, (hoods)
Cos lettuce
340 g, (1 baby), chopped
Avocado
1 large, chopped
Cherry tomatoes
200 g
Green shallot(s)
2 individual, thinly sliced
Fresh coriander
2 tbs
Lime juice
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Grind peppercorns and salt in a mortar and pestle until crushed. Transfer to a large bowl and stir in flour.
2
Cut squid hoods in half lengthways. Score the inside flesh in a crisscross pattern. Cut into 4cm pieces. Add squid to flour mixture and toss to coat.
3
Combine lettuce, avocado, tomatoes, shallots, coriander and juice in a large bowl.
4
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook squid, turning, in batches, for 3–4 minutes or until just cooked through and lightly browned. Serve squid with salad and lime wedges. note: To toast peppercorns, toss them in a dry non-stick frying pan over high heat for a few minutes or until they start to pop. This releases more flavour.
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