Salt & pepper squid

Ingredients

• 85 g cornstarch 
• 85 g flour plain
• 2 tsp pepper black
• 2 tbsp peppercorns crushed
• 4 servings vegetable oil for frying
• 400 g squid rings cleaned cut into strips (see tips, below)
• 4 servings spring onion green finely sliced
• 1  to 5 chilies red finely chopped
• 4 servings cucumber diced finely
• 1 small onion red finely chopped
• 100 ml rice vinegar 
• 1 tbsp sugar 
• 2 tsp fish sauce 

Equipment

• bowl
• frying pan
• kitchen thermometer
• wok
• slotted spoon
• deep fryer

Directions

1. To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside.
2. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
3. Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you dont have a thermometer, you can test it with a cube of bread it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt.
4. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.