Squid with Sichuan Pepper Corn Sauce

This Chinese appetizer is fast, fiery, and built on one essential technique: scoring the squid. Cutting a fine criss-cross pattern into the flesh does two things, tenderizing the squid and making it curl up into pretty, pinecone-like pieces the moment it hits the heat.

The cooking couldn’t be simpler. The squid is blanched in stock or boiling water just until it curls, then pulled immediately. That speed is the whole game with squid: it goes from tender to rubbery in seconds, so a quick blanch rather than long cooking keeps it silky and snappy.

While it cooks, you mix the sauce, a bold, spicy blend of chili powder, black pepper, sesame oil, dark and light soy sauce, and a touch of sugar for balance. Two soy sauces are used on purpose: dark for color and depth, light for salt and brightness. Toss the hot, just-drained squid with the sauce so it soaks up all that heat and umami, then serve right away. It comes together in minutes and makes a striking, palate-waking start to a meal. Add more chili if you want serious Sichuan-style fire.

Pro Tips

• Score the squid in a fine criss-cross pattern, cutting only partway through. It tenderizes the flesh and makes it curl attractively.
• Cook the squid only until it just curls, then pull it immediately. Overcooked squid turns rubbery in seconds.
• Toss the squid with the sauce while still hot so it absorbs the flavor.
• Use both dark and light soy sauce as called for: dark for color, light for salty brightness.

Variations

• Add real Sichuan peppercorns for the authentic numbing tingle the name suggests.
• Stir in sliced scallion, garlic, or fresh chili.
• Serve it cold as a refreshing summer appetizer.