Salt And Pepper Squid - cooking recipe

Ingredients

1 None red pepper, thinly sliced
4 oz snow peas, thinly sliced diagonally
4 None green onions, thinly sliced diagonally
1 tsp Sichuan peppercorns
2 tsp salt
1/4 cup flour
1 1/3 lbs large squid bodies, cleaned
None None Peanut oil, to deep-fry
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp sesame oil

Preparation

Place the pepper, snow peas and onion in a bowl. Cover with cold water. Add a handful or two of ice cubes and place in the refrigerator for 20 mins or until the vegetables start to curl.
Meanwhile, place the peppercorns in a mortar and pestle. Pound until finely crushed. Add the salt and pound until well combined. Place the mixture in a bowl and stir in the flour.
Cut the squid bodies in half and open out flat, the inside facing up. Score the inside of the flesh in a crisscross pattern, then cut the bodies crosswise into 1 1/2-inch pieces.
Heat the peanut oil in a large heavy-bottomed saucepan on medium heat (the oil is ready when a cube of bread crisps quickly without absorbing any oil). Toss the squid in the flour mixture to coat. Deep-fry the squid in batches for 3 mins or until just cooked. Transfer to paper towels to drain.
Drain the vegetables. Add the lime juice, fish sauce and sesame oil and toss to combine. Serve the salad topped with squid.