Salt & pepper squid

• 85g Corn Flour
• 85g Plain Flour
• 2 tsp Black Pepper
• 2 tsp Szechuan Peppercorns
• For frying Sunflower Oil
• 400g Squid
• Sliced Spring Onions
• Sliced Green Chilli
• 1 chopped Red Chilli
• 1/2 Cucumber
• 1 chopped Red Onions
• 100 ml Rice Vinegar
• 1 tablespoon Caster Sugar
• 2 tsp Fish Sauce

Preparation

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