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Salt & Pepper squid with sweet chilli dipping sauce
Cooking Time
: 10 minutes
Preparation
: 10 minutes
Ingredients (for 4 people)
Serves 4
1kg squid, cleaned, dried and cut into rings (tentacles left whole) 1/2 tbsp sea salt 1 tbsp black peppercorns 1 tsp Sichuan peppercorns (optional) 100g corn flour vegetable oil for frying (about 1 litre) to serve: lemon juice 6 tbsp sweet chilli sauce
Preparation
In a pestle and mortar, grind the salt and peppers until fine. Transfer to a bowl or small food bag. Stir in the cornflour. Add the squid and toss to coat in the mixture. Heat the oil in a large saucepan or wok ¿ until a cube of bread browns in 15 seconds. Cook the squid in batches, for about a minute, or until golden and cooked through. Drain on kitchen paper and squeeze over lemon juice if you like. Serve with the sauce.
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