Step 1 of 5
Salt & Pepper Squid
Make the dipping sauce: mix together the red chilli, cucumber, red onion, rice vinegar, sugar and fish sauce in a small bowl until the sugar has dissolved. Set aside.
Step 2
Mix the cornstarch, plain flour, black pepper, Sichuan pepper and 2 tsp sea salt in a large bowl.
Step 3
Heat about 7cm of sunflower oil in a deep fryer, wok or deep pan to 180C. A cube of bread should brown in 20 seconds.
Step 4
Coat the squid well with the flour mix and fry in batches for about 2 minutes each until crisp and golden. Lift out with a slotted spoon, drain on kitchen paper and sprinkle with a little more salt.
Step 5
Serve the squid scattered with spring onion and sliced green chilli, with the dipping sauce on the side.
