Salt & Pepper Squid

Ingredients

• 85 gCornstarch
• 85 gWheat flour
• 4.6 gPepper
• 4.6 gSichuan pepper
• 500 mlSunflower oil
• 400 gSquid
• 30 gGreen onion
• 25 gChili
• 150 gCucumber
• 110 gOnion
• 100 mlRice vinegar
• 12.5 gSugar
• 10 gFish sauce
• 14 gSalt

Instructions

1. 1

   Make the dipping sauce

   • Whisk rice vinegar, caster sugar and fish sauce in a small bowl until the sugar dissolves. Set aside.
2. 2

   Coat and fry the squid

   • Mix cornflour and plain flour with black pepper, Szechuan pepper and 2 tsp sea salt in a large bowl.
   • Coat the squid thoroughly in the flour mix.
   • Heat oil (about 7 cm deep) to 180 °C. Test with a cube of bread — it should brown in ~20 seconds.
   • Fry the squid in batches for about 1–2 minutes until crisp. Drain on kitchen paper and sprinkle with a little extra salt.
   • Scatter spring onions and chillies over the squid and serve with the dipping sauce.
3. 3

   Serve

   • Arrange cucumber and red onion in a small bowl and place the dipping sauce alongside.
   • Serve the fried squid scattered with spring onions and chillies immediately.