Squid and Celery with Sichuan Peppercorn Sauce

    25 min

    This is a simple, low fat Chinese dish, which is quick and easy to make. Blanched squid and celery is tossed in a spicy, mouth-numbing Sichuan peppercorn sauce.

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    Serves: 4 

    • For the Sauce
    • 8 Sichuan peppercorns
    • ground white pepper to taste
    • 2 tablespoons finely chopped ginger
    • 2 tablespoons finely chopped spring onions
    • 1 tablespoon sugar
    • 1 tablespoon vinegar
    • 1 teaspoon sesame oil
    • 2 tablespoons light soy sauce
    • 1-2 tablespoons water
    • 500g fresh squid tubes, cleaned
    • 2 sticks celery, chopped into bite-sized pieces
    • salt to taste
    • 1/2 teaspoon sesame oil

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Dry fry the peppercorns in a frying pan or wok until fragrant. Let cool. Once cool, grind the peppercorns into a fine powder.
    2. Make the sauce by mixing together the ground peppercorns, white pepper, ginger, spring onions, sugar, vinegar, 1 teaspoon sesame oil, light soy sauce and 1-2 tablespoons water.
    3. Score the squid tubes with criss-cross lines and cut into small rectangular pieces.
    4. Blanch the celery in boiling water for 1 minute and drain. Mix with a little bit of salt and 1/2 teaspoon sesame oil. Set aside.
    5. Blanch the squid in boiling water until they just begin to curl. Remove and drain.
    6. Transfer the celery and squid to a serving dish. Drizzle with the sauce and toss before serving.


    If your local supermarket doesn't stock Sichuan peppercorns, you will find them in Chinese/Oriental speciality shops or online.

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