Cut the squid into large pieces, then
score a criss-cross diamond pattern
into the flesh, without cutting all
the way through. To make the chilli
dressing, pound the roasted dried
chilli in a mortar and pestle (or food
processor), then add the palm sugar.
Pound again, adding the lime juice
and the fish sauce. Mix well and place
to one side. Heat oven to 180C/fan
160C/gas 4 and slide a baking sheet in.
Pound the peppercorns and sea
salt together, then stir into the flour
in a large bowl and set to one side.
Heat a few cms oil in a wok or
deep frying pan.
Place the wok over a high heat;
when the oil starts to shimmer, it is
ready. Toss the squid in the seasoned
flour so that it is coated well.
Drop a quarter of the squid into the
oil and fry for about 1 min. The squid
should curl and go crisp. Lift out of the
oil with a slotted spoon and keep
warm in the oven on the baking sheet
while you cook the rest. Serve straight
away, with the dressing on the side.