Ingredients
Corn flour85 g
plain flour85 g
black pepper2 tsp- Szechuan Peppercorns2 tsp
sunflower oilFor frying
Squid400 g
Spring onionsSliced
Green chilliSliced
Red chilli1 chopped
Cucumber1/2
Red Onions1 chopped
Rice Vinegar100 ml
caster sugar1 tbsp
Fish sauce2 tsp
Instructions
Steps
- In a small bowl, combine the rice vinegar, caster sugar, and fish sauce. Stir until the sugar is fully dissolved, then set the sauce aside.
- In a large bowl, mix corn flour, plain flour, black pepper, Szechuan peppercorns, and 2 tsp of sea salt. Set this mixture aside.
- Heat approximately 7 cm of sunflower oil in a deep fryer, wok, or deep pan to 180°C. You can test the temperature by dropping in a cube of bread; it should brown in about 20 seconds.
- Coat the squid thoroughly with the flour mixture, then fry in small batches for about 2 minutes or until crispy. Use a slotted spoon to remove the squid and let them drain on kitchen paper, sprinkling lightly with additional salt.
- Serve the crispy squid garnished with sliced spring onions, green chilli, and chopped red chilli, alongside the prepared dipping sauce and sliced cucumber and chopped red onions on the side.