Salt and Pepper Squid in SkinnyAsia has the lightest, crispiest batter and just the right amount of spice! Serve with a Wasabi Aioli and stir-fried toppings to make a truly restaurant quality meal at home for a fraction of the cost

Skinnymixer?s Salt and Pepper features in the cookbook SkinnyAsia, available from Friday 22nd of September at 8pm SA time.
I love Salt and Pepper Squid, especially with the numbing szechuan/sichuan pepper added into the mix! 
If you are unable to buy the szechuan peppercorns or just don’t like them, they are optional in this recipe. You can easily leave them out and still have an amazing Salt & Pepper Squid!
Personally I think the stir-fried vegetables on top really add that extra special something to the dish, meaning you can produce a truly restaurant quality meal at home at a fraction of the cost. HOT TIP: This is an incredibly, light and crispy batter – perfect for Salt & Pepper Squid AND the chubbymixers version of the Chinese Lemon Chicken in SkinnyAsia.
What you will need:
What you will need to make the SkinnyAsia Salt and Pepper Squid

Szechuan peppercorns – you can buy these from your local Asian supermarket or sometimes some fruit and vegetable shops have expanded spice ranges. You want to buy the pink/red ones and not the green ones – although both will work. They may also be labelled as ‘prickly ash‘ 
squid calamari tubes – you can buy whole fresh calamari from y...