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Ingredients
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Calamari
Chili Crisp Mayo
Pickled Peppers
Method
Calamari Preparation
Prepare the Szechuan Dry Rub
In a bowl, combine Szechuan peppercorns, smoked paprika, garlic powder, salt, and black pepper. Mix well.
Coat the Calamari
Dredge the calamari rings in all-purpose flour, shaking off any excess. Then toss them in the Szechuan dry rub until evenly coated.
Fry the Calamari
Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the coated calamari in batches and fry for 2-3 minutes or until golden brown. Remove and drain on paper towels.
Chili Crisp Mayo
Mix the Chili Crisp Mayo
In a small bowl, combine mayonnaise and chili crisp. Stir until well blended.