CRISPY SALT + PEPPER SQUID

I've always loved the salt + pepper squid at Wakame and have been dying to try + make something similar. Lucky for us we were given a bag of fresh squid yesterday so it was the perfect opportunity to put together our own version. It was deeeeelicious!

1 kg Baby squid, cleaned
2 tsp Sea Salt
2 tsp Black Pepper Corns
2 tsp Szechuan Pepper
1/2 tsp Five Spice Powder
65g Cornflour
Vegetable / Groundnut Oil (we used peanut oil) for deep frying

To serve:
6 Spring Onions
Handful Coriander
1 Red Chilli
Limes
2 Cloves Garlic

White Rice (1 cup / 2 cups water)

Cook the rice.
Pat the squid dry.
Toast the peppercorns in a frying pan.
Crush in pestle + mortar with the salt.
Combine in a bowl with the cornflour.
Put the squid in the bowl of flour mixture, mix + shake off excess flour.
Heat the oil on high and make sure its very very hot.
Fry the squid for 1 minute. No longer.
Drain on paper towel.
Flash fry the spring onions, garlic and chilli.
Serve the rice, add the spring onions, garlic, chilli.
Place the squid on the rice with chopped coriander and wedges of lime.
* Its really good without the rice if you want to make it as a starter*
Serves 4