Salt & pepper squid

Ingredients

• Corn Flour — 85 g
• Plain Flour — 85 g
• Black Pepper — 2 tsp
• Szechuan Peppercorns — 2 tsp
• Sunflower Oil
• Squid — 400 g
• Spring Onions
• Green Chilli
• Red Chilli — 1 pcs
• Cucumber — 0.5 pcs
• Red Onions — 1 pcs
• Rice Vinegar — 100 ml
• Caster Sugar — 1 tbsp
• Fish Sauce — 2 tsp

Steps

1. To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
2. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.