Salt & pepper squid

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