Chilli, Salt and Pepper Squid

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

Directions

1. 1

   Rinse and dry the squid thoroughly.

2. 2

   Slice each squid tube horizontally into 1/2in rings. Set aside.

3. 3

   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.

4. 4

   Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.

5. 5

   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.

6. 6

   Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.