Salt and Pepper Squid
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- 1 teaspoon Sichuan peppercorns
- 1 teaspoon sea salt
- 500g baby squid
- 1 cup corn flour
- vegetable oil for deep-frying
In a dry pan, roast the peppercorns until they become fragrant and begin to crackle. Add the sea salt, transfer to a mortar and pestle and grind.
Clean the squid under running water. Remove the tentacles; pull out the insides and cartilage form the tubes. Cut the tubes into rings of about 5 mm wide. Leave the tentacles intact. Pat the squid dry with some absorbent paper.
Mix the salt and pepper with the corn flour. Roll the squid in the flour mixture and shake off any excess.
Deep-fry in a hot wok for 1 minute until just cooked. Drain and serve hot.