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
Prepare the Dipping Sauce
5 minIn a small mixing bowl, combine rice vinegar, caster sugar, and fish sauce. Mix well until the sugar is completely dissolved, creating a smooth sauce. Set this aside to allow the flavors to meld together.
Mix the Coating Ingredients
5 minIn a large mixing bowl, combine corn flour, plain flour, black pepper, Szechuan peppercorns, and 2 teaspoons of sea salt. Stir the mixture thoroughly until evenly blended, then set it aside for the next step.
Heat the Oil for Frying
10 minIn a deep fryer, wok, or large deep pan, pour in enough sunflower oil to reach a depth of about 7 cm. Heat the oil to 180°C; you can check the temperature by dropping in a small piece of bread. It should sizzle and turn golden brown within approximately 20 seconds, indicating the oil is hot enough for frying.
Fry the Squid
20 minTake the squid and coat each piece thoroughly with the flour mixture, ensuring an even layer. Carefully place the coated squid into the hot oil in small batches, frying for about 2 minutes until they turn golden and crispy. Use a slotted spoon to lift them out, letting excess oil drain onto kitchen paper and sprinkle lightly with additional salt to enhance flavor.
Plate and Serve
5 minArrange the crispy squid on a serving plate, garnishing with sliced spring onions, green chilli, and chopped red chilli for a pop of color and flavor. Serve alongside the prepared dipping sauce, with sliced cucumber and chopped red onions on the side for a refreshing contrast.