Salt & pepper squid

Summary

Seafood - Vietnamese

Ingredients

• 85 g Wheat flour
  Swaps (2)
• 2 teaspoons Black pepper
• Green Chilli (Sliced)
• 1 Red Onions (chopped)
• 1 Red Chilli (chopped)
• Sunflower Oil (For frying)
• 100 ml Rice Vinegar
• 85 g Cornstarch
• 2 teaspoons Fish Sauce
  Swaps (1)
• 1 tablespoon Caster Sugar
  Swaps (1)
• 400 g Squid
• Spring Onions (Sliced)
• 0.5 Cucumber
• 2 teaspoons Szechuan Peppercorns

Instructions

1. 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.

2. 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.