Ingredients

• 2 tsp black peppercorns
• 2 tsp Sichuan peppercorns
• 2 tsp sea salt
• 1 red chilli
• thinly sliced
• 75g/3oz breadcrumbs
• preferably panko
• 75g/3oz plain flour
• 3 eggs
• lightly beaten
• 500g/1lb 2oz squid
• cleaned and cut into rings
• 1 lime
• quartered
• for garnish
• 3 spring onions
• sliced
• 75g/3oz sugar
• 125ml/4½fl oz rice vinegar
• 1 pinch salt
• 2 red chillies
• finely chopped
• 1 cucumber
• scooped into small balls
• using a melon baller
• 75ml/3fl oz rice wine vinegar
• 50g/2oz caster sugar
• ½ lime
• juice only
• 4 tbsp coriander cress

Directions

• For the squid
• preheat a deep-fat fryer to 190C/375F. Alternatively heat vegetable oil in a deep-sided
• heavy bottomed pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended).
• 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.
• Combine in a bowl with the chilli and breadcrumbs and mix thoroughly to combine.
• Dredge the squid into the flour
• pat off the excess
• then dredge in the egg
• then breadcrumbs.
• Carefully lower the squid pieces into the fat fryer
• a few at a time
• and cook until light golden brown and crisp.
• Remove from the squid from the oil with a slotted spoon and drain onto kitchen paper. Season with a little salt and lime juice.
• For the chilli dip
• heat a frying pan until hot
• add the caster sugar and cook until it becomes a light caramel colour.
• Add the rice wine vinegar
• salt and chillies and cook for a couple of minutes. Remove from the heat and cool slightly before serving.
• For the salad
• place the rice wine vinegar
• lime juice and sugar into a pan and heat until just dissolved.
• Place the cucumber into a bowl and pour the hot dressing over the top then set aside for at least five minutes – up to one hour.
• Drain the cucumber and toss with the coriander leaves
• discarding the pickle solution.
• To serve
• pile the salad onto the plate and pile the squid alongside. Pour the dip into a small bowl and serve with the squid.