Chili Squid in a Long Handle Wok
"Quick Chili Squid Prep time: 10 minutes Cook time: ½ minute Serve 4 ½ teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon Sichuan peppercorns 1 tablespoon peanut or vegetable oil 1 pound (454 g) squid, cleaned and cut into rings or 2-inch tentacles Lemon wedges, for garnish Chili soy sauce, for garnish 1. In a small bowl, mix the sea salt, pepper, and Sichuan peppercorns. 2. Heat your wok over high heat until a drop of water sizzles on contact, and then add the peanut oil. Swirl the oil to coat the bottom of the wok. Add the squid and toss it for about 30 seconds. Then sprinkle it with the salt-and-pepper mix. Stir-fry the squid for another minute but no more, as it cooks almost instantly. Overcooked squid has a rubbery texture. 3. Serve immediately with the lemon wedges and chili soy sauce."
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Fiery Chili Squid in a Long Handle Wok
ingredients
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Sichuan peppercorns
- 1 tablespoon peanut or vegetable oil
- 1 pound (454 g) squid, cleaned and cut into rings or 2-inch tentacles
- Lemon wedges, for garnish
- Chili soy sauce, for garnish
steps
- 1.
In a small bowl, combine the sea salt, black pepper, and Sichuan peppercorns to create a seasoning mix.
- 2.
Set your Barebones Long Handle Wok over a live-fire and allow it to heat until a drop of water sizzles upon contact.
- 3.
Add the peanut oil to the hot wok, swirling it around to ensure an even coat on the bottom.
- 4.
Quickly add the squid to the wok, tossing it for about 30 seconds to give it a light cook.
- 5.
Sprinkle the salt-and-pepper seasoning mix over the squid, continuing to stir-fry for another minute until the squid is just cooked through.
- 6.
Be cautious not to overcook the squid, as it can become rubbery.
- 7.
Serve the squid immediately with fresh lemon wedges and a side of spicy chili soy sauce for dipping.
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