- 500g (cleaned weight) medium-size squid
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- groundnut or vegetable oil, for frying
For the chilli dressing
- 1 long dried chilli, roasted and deseeded
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tbsp palm sugar or light muscovado sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- juice 1 lime
The same shape, but smaller than…
- 50ml fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
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.