Squid

Ingredients

• 1 tsp sichuan peppercorns
• 1 tsp black peppercorns
• 1 tbsp sea salt flakes
• 30g plain flour
• 30g cornflour
• 400g squid, cleaned
• 1 tbsp vegetable oil, plus extra for frying
• 6 spring onions, sliced
• thumb-sized piece ginger, peeled and cut into matchsticks
• 3 red chillies, sliced

Method

• STEP 1
  Toast all the peppercorns in a deep frying pan or wok over a high heat for 30 seconds, then tip out and bash with a pestle and mortar along with the salt. Whisk together both the flours in a bowl, then mix in the peppercorn mixture.

• STEP 2
  Cut the squid tubes down one side and open out like a book. Lightly score the insides of the squid in a crisscross pattern using a sharp knife, without going all the way though, then cut into bite-sized pieces. Cut the tentacles into similar-sized pieces.

• STEP 3
  Heat a 5cm depth of oil in a heavy-based pan or wok until 180C on a thermometer or a cube of bread browns in 30 seconds. Toss the squid in the flour mixture until completely coated. Shake off any excess and carefully lower into the hot oil – you’ll need to do this in batches. Fry for 2-3 minutes or until crisp and golden, then drain on kitchen paper.

• STEP 4
  When all the squid is cooked, serve as is with lemon wedges for squeezing over, or heat 1 tbsp of oil in a wok over a high heat until hot and stir-fry the spring onions, ginger and chillies for 30 seconds until lightly golden. Fold in all the squid and toss to combine. Tip into a serving bowl, sprinkle with a little more sea salt and serve.