Salt and Pepper Squid (Crispy Squid with Spices)

• 500 g Squid, cleaned
• 1 tsp Fine sea salt
• 90 g Cornflour
• 1 tsp Black peppercorns
• ½ tsp White pepper
• 600 ml Peanut oil
• 4 cloves Garlic
• 1 Red chili pepper
• 4 Spring onion
• 1 tbsp Light soy sauce
• 1 tsp Toasted sesame oil

1. Pat the squid very dry with kitchen paper, then cut the tubes into rings and score any larger pieces lightly in a criss-cross pattern. Toss with 0.5 tsp of the fine sea salt and set aside for 5 minutes while you prepare the aromatics.
2. Peel and thinly slice the garlic. Thinly slice the red chili pepper and spring onions, keeping the white and green parts separate.
3. In a mixing bowl, combine the cornflour with the black peppercorns (crushed or very coarsely ground), the white pepper, and the remaining 0.5 tsp fine sea salt. Add the squid and toss until every piece is lightly but evenly coated, then shake off any excess.
4. Heat the peanut oil in a wok or large frying pan to 180°C (355°F). Fry the squid in 2 to 3 batches for 60 to 90 seconds, just until pale golden and crisp, then lift out with a sieve and drain briefly.
5. Carefully pour off the frying oil, leaving about 1 tbsp in the wok. Set the wok over medium-high heat, add the garlic, chilli and the white parts of the spring onion, and stir-fry for 30 to 45 seconds until fragrant but not browned.
6. Return the squid to the wok and toss briskly for 30 seconds. Add the light soy sauce and toasted sesame oil, then toss for another 30 seconds until the squid is evenly seasoned; finish with the green parts of the spring onion and serve straight away.

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