Salt & pepper squid

85g Corn Flour

85g Plain Flour

2 tsp Black Pepper

2 tsp Szechuan Peppercorns

For frying Sunflower Oil

400g Squid

Sliced Spring Onions

Sliced Green Chilli

1 chopped Red Chilli

1/2 Cucumber

1 chopped Red Onions

100 ml Rice Vinegar

1 tablespoon Caster Sugar

2 tsp Fish Sauce

1- step 1 To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.

2- Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside.

3- Line a tray with kitchen paper and make sure you have more salt to sprinkle with.

4- step 2 Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan.

5- If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs.

6- Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp.

7- Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.

8- Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.