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