Ingredients
Main
85 g cornflour
85 g plain flour
2 tsp black pepper, cracked
2 tsp ground peppercorns, roughly crushed
sunflower or vegetable oil, for frying
400 g squid, cleaned and cut into strips
finely sliced spring onion, to serve
finely sliced green chilli, to serve
FOR THE DIPPING SAUCE
1 red chilli, finely chopped
½ cucumber, finely diced
1 small red onion, finely chopped
100 ml rice wine vinegar
1 tbsp caster sugar
2 tsp fish sauce
Method
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.