Tang Sichuan Squid (using Tang Sichuan)

6 May 2015


  • 4 squid or squid tubes (approx. 500g) cleaned & sliced into ½ cm rings or strips
  • 50g rice flour
  • 50g arrowroot - or if using cornflour – just a pinch
  • 3 ‘decent’ teaspoons Screaming Seeds ‘Tang  Sichuan’
  • 2 cups peanut oil
  • lemon or lime wedges


  1. Dry squid well on paper towels
  2. Mix rice flour, arrowroot (or cornflour), Tang Sichuan in a bowl
  3. Heat oil in a wok until it’s hot – this happens once a little flour sizzles in the oil
  4. Line a tray with paper towels
  5. Dip each piece of squid into flour mix, swirl around with fingertips to make sure all is coated, shake off excess flour then place squid into the hot oil
  6. Cook for only 1 minute or so but no longer – otherwise it will be tough and rubbery
  7. Remove and drain on paper towels.

Note: Cook the squid in batches and do not over-crowd  the wok.
Serving suggestion:  Serve squid with lime wedges.

Recipe kindly donated by Gerard McGill - SpiceMaster  @  Screaming Seeds Spice Co.

....  For this recipe, if I don't have  'Tang Sichuan'  in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Southern Cajun
Virgin Island Mix
Caribbean Chilli
Smokey Tomatina
Ras El Hanout
Moonlight Dreaming
Desert Cajun Rub
Piri Piri Blend
7 Seas Spice

Marrakesh Magic
Rainforest Season
Garam Masala
Quatre Epice
Kashmiri Krush
Outback Blend


We Accept Direct DebitWe Accept PaypalWe Accept Master cardWe Accept VisaSecure Certificate