2 tbsp. salt
2 tsp. freshly ground Szechuan peppercorn
3/4 c. ice cold water
1 c. all-purpose flour
3-4 c. cups oil for deep-frying, or as needed
2 lb. cleaned squid
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat. Cool. In a small bowl, stir the egg into the ice water. Stir in the flour to form a thick, lumpy batter, being careful not to overmix (the batter should resemble a pancake batter). Heat the oil to 360 degrees. Dip the squid into the tempura batter, using your fingers to coat the squid pieces. Add the squid and deep-fry until golden brown and crispy. Drain. Makes 6 servings.