Salt and Pepper Squid

Ingredients

For pepper salt

• 3 tbsp salt
• 1½ tsp sugar  
• 1 tsp white peppercorn
• 1 tsp black peppercorn
• 1 tsp sichuan peppercorn
• ½ tsp garlic powder/granules
• ½ tsp fennel
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp msg (optional)

For stir fry

• 1 squid tube, scored and cut into chunks
• 20g white onion, diced
• ½ green chilli, diced
• ½ red chilli, diced

Batter for deep-frying squid

• 1 egg yolk
• ½ tsp custard powder
• 1 tsp cornflour
• ½ tsp plain flour
• 1 tbsp vegetable oil

1. Mix all the ingredients for batter and set aside in the fridge
2. In a dry pan/wok, add all the ingredients of pepper salt in and toast on a medium heat for 3-4 minutes until fennel turns golden
3. Clean out the innards and score the squid diagonally, then cut into 2cm*4cm pieces
4. Cover the squid with the batter mix
5. Finely chop the garlic, onions and chillies chopped into cubes  and place in a small prep bowl

1. Deep fry the squid at 190° for 3-5 minutes until the pieces start to brown
2. Drain off excess oil
3. Heat 1 tablespoon vegetable oil in a wok to high heat
4. Throw in the chillies, onions and garlic
5. Add the squid and season well with pepper salt

Serving

1. Serve immediately on large plate