Salt & pepper squid
Squid's delicate sweetness transforms under high heat, turning impossibly crisp while staying tender within. Vietnamese cooks layer Szechuan peppercorns with black pepper to create a numbing, tingling heat that plays against the squid's subtle brine. The corn flour in the coating crisps faster than wheat flour alone, giving you those shatteringly golden edges that make this dish so addictive.
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..
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