Ingredients

• ½ tsp black peppercorns
• ½ tsp Sichuan peppercorns
• 1 tsp sea salt
• 2 tbsp sunflower oil
• 500g/1lb 2oz squid
• cleaned and cut into rings
• 1 red chilli
• thinly sliced
• 3 spring onions
• sliced
• 1 lime
• quartered
• for garnish
• 4 heads pak choi
• roughly chopped
• 1 tsp vegetable oil
• 2 garlic cloves
• finely sliced
• 1 red chilli
• finely sliced
• 2 tbsp finely sliced ginger
• 2 spring onions
• finely sliced
• 2 tbsp toasted sesame oil

Directions

• Heat a frying pan until smoking
• then add the black peppercorns and Sichuan peppercorns and dry fry for a few seconds
• shaking the pan frequently
• until the peppercorns darken slightly and become aromatic.
• Tip the peppercorns into a pestle and mortar and crush to a coarse mixture
• then stir in the sea salt.
• Heat a wok over a high heat until smoking
• then add half of the sunflower oil and half of the squid. Stir fry for 1-2 minutes
• or until the squid is just beginning to colour. Tip out onto a plate
• then add the remaining oil and the rest of the squid
• stir frying for 1-2 minutes
• or until the squid is lightly coloured.
• Return the first batch of the squid to the pan
• then sprinkle over half of the salt and peppercorn mixture. (You can save the remaining mixture for another recipe.) Toss together for about 10 seconds
• or until the squid is evenly coated with the mixture
• then add the red chilli and spring onions. Stir fry over a high heat for a further 30 seconds
• or until the squid is golden-brown. Remove the squid from the wok and keep warm.
• For the pak choi
• place the pak choi into a steamer that will fit over a pan of boiling water. Cover with a lid and steam the pak choi for 2-3 minutes
• or until wilted and tender.
• Heat a frying pan until smoking
• then add the vegetable oil
• followed by the garlic
• chilli
• ginger and spring onions. Stir fry for one minute
• then add the pak choi and sesame oil and mix well to combine.
• To serve
• pile the pak choi onto the centre of a serving plate and top with the squid. Serve garnished with a wedge of lime.