Ingredients

Instructions

1. 1

   In a dry skillet over low heat, toast the Sichuan peppercorns and sea salt for 2-3 minutes until fragrant. Grind into a coarse powder using a mortar and pestle or spice grinder, then mix in the white pepper.

2. 2

   Slice the cleaned squid tubes into rings or bite-sized triangles. Pat them very dry with paper towels to prevent oil splatter.

3. 3

   In a bowl, toss the squid with the egg white until lightly coated. Then, dredge the squid pieces in the cornstarch, shaking off any excess powder.

4. 4

   Heat the vegetable oil in a wok or deep pot to 375°F (190°C). Fry the squid in small batches for about 2-3 minutes until golden and crispy. Remove and drain on a wire rack.

5. 5

   Carefully remove all but 1 tablespoon of oil from the wok. Add the minced garlic, red chilies, and scallions, stir-frying for 30 seconds until aromatic.

6. 6

   Return the fried squid to the wok, sprinkle generously with the prepared Sichuan salt and pepper mix, and toss everything together quickly to coat. Serve immediately.