🦑 Crispy Chilli Squid | Easy | Tasty | Simple | Recipe

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Ingredients
2 whole squid
½ tablespoon rice wine vinegar
½ tablespoon whole black peppercorns
½ tablespoon salt (maldon)
¼ tablespoon whole Sichuan peppercorns
1 heaped tablespoon plain flour
2 heaped tablespoon rice flour
Vegetable oil for deep frying
1 tablespoon oil
2 spring onions, sliced
1-2 red chillies, finely diced or sliced
1-2 large clove garlic, finely chopped
Steps
1. Clean and prepare ink by removing skin, head, ink bag and squid bone. Cut the main tube into a mixture of loops and criss-cross tube pieces, and divide the tentacles and legs into smaller sections. Put everything in a shallow bowl and pour the rice wine vinegar on top. Set aside. Grind the black pepper and Sichuan peppercorns with a mortar and pestle until slightly coarse, then season with salt. Thoroughly grind. Season the calamari with a teaspoon of seasoning/salt.
2. Heat a deep pan of vegetable oil to 170C.
3. Mix these two flours in a bowl, then coat the squid pieces in the batter and fry in small batches for 2 minutes until golden and crispy. Remove to dry on absorbent paper.
4. In a pan, heat the vegetable oil over high heat, then add the scallions, chili and garlic and sauté for 30 seconds to a minute, being careful not to let the garlic burn. Return to the squid and mix gently before adding a teaspoon of salt and pepper mixture. Give it another quick mix, then serve. Garnish with lime wedges.

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