Be sure you serve Salt and Pepper Calamari dish immediately. It is best eaten piping hot.
1 lb squid, cleaned
2 c canola oil
2 lemons, cut into wedges
1 carrot,cut into strips
2 tbsp cornstarch
2 tbsp plain flour
2 tsp chili powder
1 tbsp salt
1 tbsp crushed Szechuan peppercorns
Rinse the squid thoroughly.drain on room temperature.
Slice squid horizontally into 1/2in rings. Set aside.
Mix sauce in a large bowl.
Add the squid and whisk to coat well , shaking off any excess flour.
Heat oil hot in a wok to very hot but not smoking.stir in carrot and onion untill tender and cooked.
Remove and set aside.
Reheat wok hot with oil.
Add all or half the squid and deep-fry it for between 1 minute until it’s just tender.
Remove with a strainer.Drain on kitchen paper. (Repeat the process with the remaining squid.)
Arrange carrot and onion on a platter and top with the squid.
Serve with the lemon wedges.