This decadently crunchy batter is infused with the unique bite of Szechuan pepper and encases succulent morsels of squid. Served with black rice, pickled veg, charred corn, and a rich lemon aïoli. Due to seasonality, we’ve had to sub corn on the cob for corn kernels but don’t fret, there’s no skimping on flavour!
Salt & Szechuan Pepper Squid
Salt & Szechuan Pepper Squid
with a crispy tempura batter, lemon aïoli & nutty black rice
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Black Rice
- Corn
- Green Leaves
- Lemon
- Lemons
- Radish
- Spring Onion
- Spring Onions
- Squid Heads & Tubes
- Szechuan Peppercorn
- Szechuan Peppercorns
- Tempura Flour
- That Mayo (Original)
- Umami Seasoning
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
NUTTY BLACK RICE
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced radish and spring onion with the juice of 1 lemon wedge. Season and set aside to pickle. Combine the mayo with the juice of 1 lemon wedge and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. Once hot, add the corn and fry for 3-4 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 1 egg in a shallow dish with 20ml of water. You only need ½ of it for this recipe, so save the remainder for scrambled eggs in the morning! Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
Black Rice - 75ml
Radish - 20g
Spring Onion - 1
Lemon - 1
That Mayo (Original) - 20ml
Squid Heads & Tubes - 120g
Szechuan Peppercorns - 7,5ml
Tempura Flour - 30ml
Corn - 50g
Umami Seasoning - 30ml
Green Leaves - 20g
NUTTY BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced radish and spring onion with the juice of 2 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 2 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. Once hot, add the corn and fry for 4-5 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 1 egg in a shallow dish with 30ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
Black Rice - 150ml
Radish - 40g
Spring Onions - 2
Lemon - 1
That Mayo (Original) - 40ml
Squid Heads & Tubes - 240g
Szechuan Peppercorns - 15ml
Tempura Flour - 60ml
Corn - 100g
Umami Seasoning - 60ml
Green Leaves - 40g
NUTTY BLACK RICE
Rinse the rice and place in a pot with 900ml of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced radish and spring onion with the juice of 3 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 3 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. Once hot, add the corn and fry for 5-6 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 2 eggs in a shallow dish with 40ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
Black Rice - 225ml
Radish - 60g
Spring Onions - 3
Lemons - 2
That Mayo (Original) - 60ml
Squid Heads & Tubes - 360g
Szechuan Peppercorn - 22,5ml
Tempura Flour - 90ml
Corn - 150g
Umami Seasoning - 90ml
Green Leaves - 60g
NUTTY BLACK RICE
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid and place over a medium heat. Once boiling, reduce the heat and simmer for 30-35 minutes until the water has been absorbed. If it starts to dry out, add more water in small increments to continue cooking. On completion, it should be tender but bouncy.
PICKLE, AÏOLI, SQUID & PEPPS!
Toss the sliced radish and spring onion with the juice of 4 lemon wedges. Season and set aside to pickle. Combine the mayo with the juice of 4 lemon wedges and the lemon zest to taste. Season and set aside for serving. Rinse the squid to remove any residue, pat completely dry, and set aside. Using a pestle and mortar or the back of a sturdy knife, crush the peppercorns until fine. Place in a bowl with the flour and a pinch of salt. Mix and set aside.
CHAR THE CORN
Place a pan over a high heat with a drizzle of oil. Once hot, add the corn and fry for 5-6 minutes until starting to char. Transfer to a bowl, cover to keep warm, and set aside.
TEMPURA FRY-UP
When the rice has 10 minutes remaining, whisk 2 eggs in a shallow dish with 50ml of water. Gradually whisk in the flour and pepper mixture until there are no lumps. Return the pan to a high heat with 2cm of oil covering the base. When very hot, use tongs to dip the squid pieces into the batter. Allow any excess to drip off, then place in the oil. Fry for 2-3 minutes until crispy and golden, shifting as they colour. Be careful, the oil may spatter! Remove on completion and drain on paper towel. Do this step in batches to avoid overcrowding the pan.
LAST LITTLE BITS
When the rice is cooked, remove from the heat and drain if necessary. Stir through the umami seasoning until evenly distributed. Toss the shredded green leaves with a drizzle of oil and some seasoning.
GET A LOAD OF THAT CRUNCH!
Make a bed of rice, scatter over the pickled veg, and pile up the crispy Szechuan pepper squid. Pop on a dollop of lemon aïoli and serve the dressed leaves and charred corn on the side. Scrumptious!
Black Rice - 300ml
Radish - 80g
Spring Onions - 4
Lemons - 2
That Mayo (Original) - 80ml
Squid Heads & Tubes - 480g
Szechuan Peppercorns - 30ml
Tempura Flour - 120ml
Corn - 200g
Umami Seasoning - 120ml
Green Leaves - 80g
Woolies Products in this dish
