Ingredients
- 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
Instructions
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.