Salt and Pepper Squid with Caramelized Onions and Bell Peppers

• 2 tablespoons kosher salt
• 1 teaspoon Szechwan peppercorns
• 1 tablespoon ground black pepper
• 1 tablespoon ground white pepper
• 1 pound cleaned squid, tentacles separated, tubes cut lengthwise in half
• 1 cup self-rising flour
• 1/2 teaspoon baking powder
• 1 tablespoon peanut oil plus peanut oil, for frying
• 1 large onion, sliced
• 1 red bell pepper, de-seeded and julienned
• 1 yellow bell pepper, de-seeded and julienned
• 2 Thai bird chiles or 1 jalepeno, de-stemmed and sliced

1. Heat a saute pan very hot and add the salt.
2. Reduce the heat and saute for 3 to 5 minutes.
3. Turn heat off and add the peppercorns.
4. Mix and let stand.
5. For the squid, score the squid on the inside with a criss-cross pattern then cut them into 2-inch triangles and set aside.
6. To make the batter, slowly add cold water to the flour and baking powder to achieve a runny pancake batter.
7. Whisk in the oil.
8. In a fryer or wok, deep fry the squid until golden brown, season with seasoned salt and set aside on paper towels.
9. In the same wok, drain the oil leaving 2 tablespoons and caramelize the shallots, peppers and chiles, about 4 minutes.
10. Season and add back the squid, mix quickly.
11. PLATING: On a large oval, plate the squid.
12. WINE: Artesa Sauvignon Blanc Reserve, 1998, Napa

kosher salt, peppercorns, ground black pepper, ground white pepper, tentacles, flour, baking powder, peanut oil, onion, red bell pepper, yellow bell pepper, bird chiles

Taken from www.foodnetwork.com/recipes/salt-and-pepper-squid-with-caramelized-onions-and-bell-peppers-recipe.html (may not work)