Chilli, Salt And Pepper Squid - cooking recipe

Ingredients

1 lb squid, cleaned
2 tablespoons cornstarch
2 tablespoons plain flour
2 teaspoons hot chili powder
2 tablespoons sea salt
1 tablespoon szechuan peppercorns, dry-roasted and crushed
2 cups vegetable oil
4 leaves iceberg lettuce, chilled
2 lemons, cut into wedges

Preparation

Rinse and dry the squid thoroughly.
Slice each squid tube horizontally into 1/2in rings. Set aside.
In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.