Ingredients- 10-20 Dried red Chilli
- 3 tablespoons Salt
- 2 tablespoons black peppercorns
- 2 tablespoons Sichuan peppercorns
- 500g Rice flour tempura flour
- 1 kg Squid (include the tenticles if you like)
- 500ml Peanut Oil
- 2 tablespoons Coriander chopped
- 2 Limes Cut in half for squeezing
MethodDry roast spices (salt, both types of peppercorns and chili) in a pan over a low heat until salt starting to turn golden and spices fragrant. Place into a mortar and pestle and cool. Once cool grind with the mortar and pestle to a fine consistency. Mix through the rice flour. Heat oil in a wok or saucepan to 180 degrees C. Cut squid into thin strips and keep the legs whole. Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch. Drain onto absorbent paper and place onto you plate. Serve with some chopped coriander over the top, a bit more salt if you wish and also some lime wedges, great with an Asian beer.
