Chinese Salt & Pepper Squid – Low FODMAP Recipe Of The Week

Posted on May 29, 2019

Have you tried Sichuan (or Szechuan) pepper before? It is the most unique and signature spice in Sichuan (a southwestern Chinese province) cuisine. Unlike black pepper, Sichuan peppercorn has an intense fragrant, citrus-like flavour and produces a “tingly-numbing” sensation in the mouth! You can find Sichuan pepper in most Asian groceries.

This week’s low FODMAP recipe is Chinese Salt & Pepper Squid – featuring Genius gluten free bread to make the crispy skin, flavoured with some Sichuan pepper!

Chinese Salt & Pepper Squid

INGREDIENTS (serves 3-4)

2 Tbsp Sichuan (Or Szechuan) Peppercorns*
1 Tsp Chilli Flakes*
1 Tbsp Sea Salt Flakes
4 Slices Genius Soft White Sandwich Loaf, Whizzed Into Fine Breadcrumbs In A Food Processor
5 Tbsp Cornflour
600g Baby Squid, Cleaned
Vegetable Oil For Deep Frying
Lemon Wedges To Serve

METHOD

1. Crush the peppercorns, chilli flakes and sea salt with a pestle and mortar then mix in with the corn flour and breadcrumbs.
2. Separate the tentacles from the hood of each squid. Slit the squid hoods down one side, open out then score the inside lightly in a criss-cross pattern. Cut into slices about 2cm thick.
3. Fill a large pan or wok 1/3 full with oil. Heat until a cube of bread browns in 30 seconds. Coat the squid pieces in the seasoned flour and breadcrumb mixture, shaking off the excess, and fry for 1-2 minutes or until golden. Serve with lemon wedges.

*Chilli and peppercorns are low in FODMAPs. However, they are known to be gut irritants. If these ingredients cause gastrointestinal stress for you, substitute for salt and pepper to make salt & pepper squid instead!