Salt & pepper squid

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85g Corn Flour	85g Plain Flour	2 tsp Black Pepper
2 tsp Szechuan Peppercorns	For frying Sunflower Oil	400g Squid
Sliced Spring Onions	Sliced Green Chilli	1 chopped Red Chilli
1/2 Cucumber	1 chopped Red Onions	100 ml Rice Vinegar
1 tablespoon Caster Sugar	2 tsp Fish Sauce

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.

Source

https://www.bbcgoodfood.com/recipes/salt-pepper-squid

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