
Ingredients
- 750g squid tubes, 1/2 tsp black peppercorns
- 1/2 tsp Sichuan peppercorns
- 1 tsp sea salt flakes
- 2 tbsp sunflower oil
- 1 red chilli, thinly sliced on the diagonal
- 3 spring onions, sliced on the diagonal
For the salad:
- 1/4 cucumber, peeled, halved and seeded
- 50g beansprouts, 25g watercress
- 2 tsp dark soy sauce, 2 tsp toasted sesame oil
- 1/4 tsp caster sugar. A pinch of salt
Instructions
- Score the squid diagonally then cut into matchbox size pieces.
- For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside.
- Whisk together the soy sauce, sesame oil, sugar and salt.
- Heat a deep frying pan. Add the black and sichuan peppercorns and dry-roast for a few seconds,
- Shake the pan now and then, until they darken slightly. Coarsely crush, then stir in the sea salt flakes.
- Heat a wok over a high heat and add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured.
- Add 1 tsp of the salt and pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds;
- Add the red chilli and spring onions and toss together very briefly. Serve immediately, with the dressed salad.