Chinese Crisp Fried Salt And Pepper Squid

---

This is one of my all time favourite chinese dishes. Baby squid are best for this recipe as they cook quickly and are tender.

---

Steps

---

Slit each squid body open along one side with a sharp knife then score the inside of each in a criss cross pattern.

---

Set aside with the tenticles.

---

Heat 5 cm of vegetable oil in the base of a deep frying pan.

---

Place the sea salt and the peppercorns in a pestle and mortar and crush coarsely together.

---

Stir into the cornflour , then toss with the squid to coat.

---

Cook the chillies and salad onions in the hot oil for 30 seconds then scoop them out with a mesh spoon and drain on kitchen paper.

---

Cook the squid body and tentacles in the pan for 2 minutes until it rolls up and turns crisp and lightly golden.

---

Transfer the squid to a plate , scatter over the crispy chilli and salad onions and serve with soy sauce for drizzling and lemon wedges for squeezing over.

---

Ingredients

---

squid, vegetable oil, sea salt, black peppercorns, cornflour, red chile, green onions