Name: Salt-and-pepper squid
Yield: 4
Ingredients: ½ tsp black peppercorns; ½ tsp Sichuan peppercorns; 75 gm (½ cup) cornflour; 4 small squid, cleaned, cut into 4cm pieces and scored in a crosshatch pattern; Vegetable oil, for deep-frying; 2 eggwhites, lightly beaten; 1 long red chilli, seeds removed, finely sliced; 2 spring onions, sliced; 1 garlic clove, thinly sliced; Coriander and lemon wedges, to serve

Salt-and-pepper squid works well with stir-fried greens and rice or with a salad on the side. Add extra chilli if you like more of a kick.

Ingredients

½ tsp black peppercorns

½ tsp Sichuan peppercorns

75 gm (½ cup) cornflour

4 small squid, cleaned, cut into 4cm pieces and scored in a crosshatch pattern

Vegetable oil, for deep-frying

2 eggwhites, lightly beaten

1 long red chilli, seeds removed, finely sliced

2 spring onions, sliced

1 garlic clove, thinly sliced

Coriander and lemon wedges, to serve

Method

1.Heat a frying pan over medium heat. Add all the peppercorns and dry-roast until fragrant (20-30 seconds; see cook’s notes p176). Crush with 1 tsp sea salt flakes with a mortar and pestle until finely ground, then combine two-thirds with cornflour in a shallow bowl and reserve remainder.

2.Pat squid dry with paper towels. Heat 5cm oil in a wok over medium-high heat to 180°C. Dip squid in eggwhite, then in cornflour mixture to coat thoroughly, shaking off any excess, and deep-fry in batches, stirring to prevent catching, until light golden (2-4 minutes). Remove with a slotted spoon and drain on paper towels.

3.Add chilli, spring onion and garlic to oil, and deep-fry until golden (10-20 seconds). Remove with a slotted spoon and drain on paper towels. Combine squid and chilli mixture in a bowl with coriander and scatter over remaining peppercorn mixture. Serve with lemon wedges.

Styling by Lisa Featherby

Styling by Geraldine Muñoz