Salt & Pepper Squid

Ingredients

• 85 gcornstarch, for the coating
• 85 gplain flour, for the coating
• 2 tspblack pepper, freshly ground, for the coating
• 2 tspsichuan peppercorns, ground, for the coating
• 2 tspsea salt, for the coating plus extra to sprinkle
• sunflower oil, about 7cm depth for deep frying
• 400 gsquid, cleaned and cut into rings
• spring onions, sliced, to garnish
• green chilli, sliced, to garnish
• 1red chilli, chopped, for the dipping sauce
• 1/2cucumber, for the dipping sauce
• 1red onion, chopped, for the dipping sauce
• 100 mlrice vinegar, for the dipping sauce
• 1 tbspcaster sugar, for the dipping sauce
• 2 tspfish sauce, for the dipping sauce

Method

1. 1

   Make the dipping sauce: mix together the red chilli, cucumber, red onion, rice vinegar, sugar and fish sauce in a small bowl until the sugar has dissolved. Set aside.

2. 2

   Mix the cornstarch, plain flour, black pepper, Sichuan pepper and 2 tsp sea salt in a large bowl.

3. 3

   Heat about 7cm of sunflower oil in a deep fryer, wok or deep pan to 180C. A cube of bread should brown in 20 seconds.

4. 4

   Coat the squid well with the flour mix and fry in batches for about 2 minutes each until crisp and golden. Lift out with a slotted spoon, drain on kitchen paper and sprinkle with a little more salt.

5. 5

   Serve the squid scattered with spring onion and sliced green chilli, with the dipping sauce on the side.