Name: Szechuan-pepper Seafood With Wasabi Mayo Recipe
Total time: 65 min
Yield: 2
Cuisine: Asian

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Szechuan pepper and wasabi mayonnaise add an extra kick to these battered morsels. 

How to make Szechuan-pepper Seafood With Wasabi Mayo Recipe

Marion Grasby

Crawler

Asian

<p>Szechuan pepper and wasabi mayonnaise add an extra kick to these battered morsels. </p>

Extra large green king prawns

6 squid,  cleaned,  tentacles halved,  or 450g calamari rings

Szechuan pepper

Sea Salt Flakes

Plain flour

Rice bran oil or vegetable oil,  to deep fry

Lemon cheeks,  to serve

Wasabi paste

To make wasabi mayonnaise, combine wasabi paste and mayonnaise in a bowl. Cover and refrigerate until needed.

step 1

To prepare prawns, using kitchen scissors, cut through the underside, working from head to tail. Remove the shell, leaving heads and tails intact. To remove digestive tract, carefully pull out vein through the opening at the head and discard. Place in a large bowl.

step 2

To prepare squid, cut squid hoods into 5mm-thick rings and place in a second bowl with squid tentacles.

step 3

Place pepper in a frying pan over medium heat and stir for 2 minutes or until fragrant. Cool, then finely grind with sea salt using a mortar and pestle.

step 4

Combine half the spice mixture with flour, then divide between prawns and squid, and toss to coat.

step 5

Fill a wok one-third full with oil. Heat to 180c (or until a cube of bread turns golden in 10 seconds). Fry prawns, in 4 batches, for 2 minutes, then squid, in 4 batches, for 1 minute or until light golden and just cooked. Remove with a slotted spoon and drain on paper towel.

step 6

Sprinkle seafood with the remaining spice mixture and serve with lemon cheeks and wasabi mayonnaise.

step 7

Taste