Ingredients:

2 Tbs. kosher salt
1 tsp. Szechwan peppercorn
1 Tbs. ground black pepper
1 Tbs. ground white pepper
1 lb. cleaned squid, tentacles separated, tubes cut lengthwise in half
1 cup self-rising flour
1/2 tsp. baking powder
1 Tbs. peanut oil plus peanut oil for frying
3 shallots, sliced
1 red bell pepper, de-seeded and julienne

Directions:

1. Heat up saucepan and add salt.
   
2. Reduce the heat and sauté for 3-5 minutes
   
3. Turn heat off and add the peppercorns. Mix and let stand.

Squid:

1. Score the squid on the inside with a criss-cross pattern.
   
2. Cut squid in to 2-inch triangles and set aside.

Batter:

1. Slowly add cold water to the flour and baking powder to achieve a runny pancake batter.
   
2. Whisk in the oil.
   
3. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels.

Final Steps:

1. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, and peppers for about 4 minutes.
   
2. Season and add back the squid and mix quickly.

Plating: On a large oval, plate the squid.

Copyright, Ming Tsai, 2001, All Rights Reserved