Salt-and-pepper squid

Ingredients

• 1/2 tsp black peppercorns
• 1/2 tsp Sichuan peppercorns
• 75 gm (1/2 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

Instructions

1. 1

   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. 2

   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. 3

   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.