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Ingredients

• 1/2 lb cleaned young squid, body and tentacles separated
• 1 tablespoon tricolor peppercorns (I prefer the different flavors of the tricolor) or 1/2-3/4 teaspoon black peppercorns
• 5 szechuan peppercorns (individual szechuan peppercorns, to taste and depending on freshness)
• 1/2 cup flour
• 1/8 teaspoon cayenne pepper, to taste
• 1/4 teaspoon garlic powder
• 2 teaspoons sea salt
• 2-3 cups vegetable oil or peanut oil, for frying
• chili-garlic sauce, for dipping (or other favorite dipping sauce)

Description

This Recipe - Which Works As Either A Main Dish Or Appetizer - Is A Result Of Combining Some Different "Salt And Pepper Squid" Recipes That I Hadn’t Made Before. I Was Aiming For The Taste I’d Had In A Seattle Sushi Place, But Didnâ€

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