Salt & Pepper Squid

Ingredients

• 400 g squid
• 85 g corn flour
• 85 g all-purpose flour
• 2 tsp black pepper
• 2 tsp Szechuan peppercorns
• 2 tsp sea salt
• 700 ml sunflower oil
• 4 stalks green onions (optional)
• 1 green chili (optional)
• 1 red chili
• ½ cucumber
• 1 red onion
• 100 ml rice vinegar
• 1 tbsp granulated sugar
• 2 tsp fish sauce

Steps

1. Prepare the dipping sauce: combine rice vinegar, granulated sugar, fish sauce, chopped red chili, sliced cucumber, and chopped red onion in a small bowl. Stir until sugar dissolves and set aside.
2. In a large bowl, whisk together corn flour, all-purpose flour, black pepper, Szechuan peppercorns, and 2 tsp sea salt.
3. Heat about 7cm of sunflower oil in a deep fryer, wok, or deep pan to 180°C (350°F).
4. Lightly coat the squid pieces thoroughly with the flour mixture.
5. Fry the squid in batches for about 2 minutes each, or until golden and crisp. Do not overcrowd the pan.
6. Using a slotted spoon, remove the fried squid and drain on a tray lined with kitchen paper. Sprinkle with a little more salt immediately.
7. Serve the crispy salt and pepper squid scattered with sliced green onions and green chili (if using), with the prepared dipping sauce on the side.