Szechuan Pepper Calamari (gfa) Recipe

Prepare Szechuan peppercorns

Place 1 tablespoon whole Szechuan peppercorns in a dry skillet over medium heat. Toast, shaking frequently, until fragrant (about 2 minutes). Remove from heat and crush lightly with a mortar and pestle or the flat side of a knife—keep some larger pieces for texture.

Pat calamari completely dry with paper towels. Dry surface helps crisping and prevents oil splatter.

In a shallow bowl combine cornstarch, rice flour, 1 teaspoon sea salt, 1 teaspoon ground white pepper and half of the crushed Szechuan peppercorns. Toss calamari pieces in the dry mix until evenly coated. Shake off excess.

Heat neutral oil in a deep pan or wok to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of coating—the oil should sizzle and the coating rise to the surface immediately.

Working in small batches (do not overcrowd), carefully lower calamari into the hot oil. Fry for 45–60 seconds or until golden and just cooked through. Remove with a slotted spoon to a paper towel-lined tray to drain. Repeat with remaining calamari.

While still hot, toss the fried calamari with the remaining crushed Szechuan peppercorns, chopped cilantro and the sliced green onion. Keep warm in a low oven (100–120°C / 210–250°F) for up to 10 minutes if needed before serving.

If you have a mortar and pestle: pound the 2 garlic cloves and 2 bird's eye chillies with a pinch of salt until they form a rough paste. If not, finely mince and mash with the back of a spoon.

Add the shredded green papaya and carrot to a large mixing bowl. Add the chopped long beans and halved cherry tomatoes.

In a small bowl whisk together 2 tablespoons lime juice, 1 tablespoon fish sauce and 1 teaspoon palm sugar until sugar dissolves. Pour this dressing over the papaya mixture.

Toss everything briskly for 1–2 minutes so the dressing coats the vegetables and tomatoes just begin to soften. Taste and adjust: add a touch more lime for acidity, fish sauce for saltiness, or a pinch of sugar if too tart.

Sprinkle crushed roasted peanuts over the salad and give a final toss. Keep chilled until plating.

In a small bowl combine 4 tablespoons sweet Thai chilli sauce, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 teaspoon fish sauce and 1 teaspoon minced garlic. Whisk until smooth and taste — adjust acidity with more lime or more sweetness with extra chilli sauce if desired.

Stir in 1 tablespoon chopped cilantro. Transfer to a small serving bowl and chill briefly so flavors meld while you finish the calamari and salad.

On a large serving plate or platter place a mound of green papaya salad off-center. Arrange the hot Szechuan pepper calamari alongside the salad.

Place the Nam Jim dipping sauce in a small bowl on the side. Garnish the calamari with additional cilantro and a light sprinkle of toasted Szechuan pepper pieces for aroma.

Serve immediately so the calamari remains crisp and the salad fresh. Recommended accompaniments: lime wedges and extra chopped chilies to taste.