Szechuan Pepper Calamari Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice tubes into 1/2" rings if not already pre-sliced. Place in a bowl and refrigerate while you prepare other components to keep them cold.

Make coating

In a shallow bowl whisk together cornstarch, all-purpose flour, toasted and coarsely ground Szechuan peppercorns, kosher salt, and white pepper until evenly combined.

Wet binder

In a separate small bowl whisk the egg white with ice cold water until slightly frothy. This helps the dry mix cling and yields a light, crisp crust.

Coat calamari

Working in batches of about 6–8 rings/tentacles, toss calamari in the egg-white mix to lightly coat, then dredge thoroughly in the dry mix, shaking off excess. Place coated pieces on a wire rack while you heat the oil.

Heat oil

Pour neutral oil into a heavy-bottomed pot or fryer to a depth of about 2–3 inches (approximately 4 cups for a medium pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle immediately and become golden in about 45–60 seconds.

Flash-fry calamari

Fry coated calamari in small batches (don't overcrowd) for 45–60 seconds until lightly golden and just cooked through. Use a slotted spoon or spider to remove and drain on paper towels or a wire rack. Maintain oil temperature between batches, adjusting heat as needed.

Second quick fry (optional)

For extra crispness, after frying all batches, return calamari to oil for a 15–20 second re-fry in larger batches, then drain.

Season

While still hot, toss the fried calamari lightly with the reserved toasted-ground Szechuan pepper dust (about 1 tsp) for an extra aromatic finish. Serve immediately with lime wedges.

Prep vegetables

Julienne the peeled green papaya and carrot. Trim and cut long beans into 1" pieces. Halve cherry tomatoes. Keep components cold until tossing.

Make dressing and pound

In a mortar and pestle (or a sturdy bowl with the back of a spoon) lightly crush the garlic and Thai bird chilies together to bruise them. Add palm sugar, fish sauce, and fresh lime juice, and stir until sugar dissolves and flavors meld.

Assemble salad

Add long beans and lightly pound a few times to bruise but not mash. Add julienned papaya, carrot and cherry tomatoes and toss together gently with the dressing until evenly coated.

Finish salad

Stir in crushed roasted peanuts and cilantro leaves. Taste and adjust seasoning — add more lime, fish sauce, or sugar to balance sweet-sour-salty. Keep chilled until serving alongside calamari.

Combine sauce

Whisk together Thai sweet chilli sauce, rice vinegar, lime juice, fish sauce, grated garlic and light sesame oil until smooth. Taste and adjust — add a bit more vinegar for tang or a touch more sweet chilli sauce for sweetness and heat.

Garnish

Stir in thinly sliced red chilli if using. Transfer to a small serving bowl.

Place a small mound of green papaya salad on each sharing plate. Arrange a generous portion of hot Szechuan pepper calamari beside or atop the salad. Spoon the Nam Jim into a small bowl or ramekin and place on the plate for dipping. Garnish with micro cilantro and a sprinkle of the fried Szechuan pepper dust. Serve immediately with lime wedges.