Recipe Tip: Hong Kong-style Salt & Pepper Squid

Instructions

1. Step 1

   Separate the squid tentacles from the body tubes and set aside.

2. Step 2

   Score the insides of the squid bodies with the tip of a sharp knife in a diamond pattern, being careful not to cut all the way through.

3. Step 3

   Cut each squid body into 3–4 triangles, keeping them the same approximate size.

4. Step 4

   Toast the black pepper and Sechuan pepper in a dry pan over a brisk heat for 1 minute, then grind coarsely in a pestle and mortar.

5. Step 5

   Mix two thirds of the pepper mixture in a medium bowl with the salt and cornflour. Dredge the squid in it.

6. Step 6

   Meanwhile, in a wok, heat 5cm of oil until hot. It is ready when a breadcrumb dropped into the hot oil sizzles and rapidly rises to the surface.

7. Step 7

   Fry the squid in 2–3 batches for 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm.

8. Step 8

   Meanwhile, heat 3 tbsp oil in a frying pan and fry the white parts of the spring onions, the garlic and chillies over a high heat.

9. Step 9

   Sprinkle the fried squid with onion-chilli mixture and sprinkle over the remaining pepper mixture.

10. Step 10

    Garnish with the green parts of the sliced spring onions and serve with lime.

11. Step 11

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12. Step 12

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13. Step 13

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