Instructions

1. Prepare your squid by rinsing them thoroughly in cold water.
2. Separate the bodies from the tentacles and cut into bite size pieces.  Score the bodies with a sharp knife but don’t go all the way through that you cut them separately.  Scoring can make them fry crisply.  Leave them in a colander or over kitchen towels to drain off.
3. In a frying pan, toss in the black and Sichuan peppercorns and dry-fry until just heated.  Tip them in a mortar and pestle  with the rock salt and pound until they are coarsely powdered.
4. Mix the powdered salty peppercorn with the potato flour.  Incorporate them thoroughly.
5. In a large deep pot or a deep-fat fryer, add enough oil so that the level of oil reaches 4 inches up the side of the pot. Heat the oil until the temperature reaches 180ºC.
6. Dip the squid into the beaten egg and then cover them with the seasoned flour.
7. Drop the squid carefully into the hot oil and cook until golden and crispy.  You have to cook them in batches for safety reasons and to achieve that amazing crunch 🙂
8. When every piece of the squid had been fried, set them aside.
9. Meanwhile, heat up a wok over medium heat.  Add the sesame oil.  To it, fry the ginger, garlic and chilli.
10. Add the squid to the wok and stir fry quickly in the aromatic mixture for about a minute or so.
11. Finally transfer into a serving dish and garnish with the chopped spring onions and sprinkle with the white peppercorn.

Serve immediately with your favourite sauces and dips.

Enjoy