Szechuan Salt Pepper Recipes

Steps:

• Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
• Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.

Steps:

• To make pepper-salt: In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes.
• Do not let them burn.
• They may smoke and pop like popcorn; this is OK.
• Remove the pan from the heat; set aside to cool slightly.
• In a spice mill or with a mortar and pestle, coarsely grind the peppercorns.
• Transfer to a bowl and combine with the salt.
• Set aside.
• To make shrimp: In a wok or large saute pan over medium-high heat, heat the oil until hot but not smoking.
• Working quickly, in a bowl, toss the shrimp in the cornstarch and remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
• Add the shrimp to the wok and cook, tossing a few times to cook through on both sides, for 2 to 3 minutes.
• With a large spatula or other implement, hold the shrimp in place, tip the wok and very carefully pour off and discard the excess oil.
• Add the garlic, chili pepper and pepper-salt mixture.
• Return the wok to the heat and toss the shrimp with the spice mixture until the spices release their fragrance and coat the shrimp, about 1 minute.
• Remove from the heat.
• A step ahead: The pepper-salt can be made a week or more ahead and kept, covered, at room temperature.

Steps:

• If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
• (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
• Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
• Pull or cut the wings away from the body.
• Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
• Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
• In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
• In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
• Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
• Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
• Remove with a slotted spoon and let drain on paper towels.
• Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.

Steps:

• Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)