Ingredients
- 750g squid
- 1/2 tsp black peppercorns
- 1/2 tsp Sichuan peppercorns
- 1 tsp sea salt flakes
- 2 tbsp sunflower oil
- 1 medium-hot red chilli, thinly sliced on the diagonal (seeds removed, if you prefer)
- 3 spring onions, sliced on the diagonal
For the salad:
- 1/4 cucumber, peeled, halved and seeded
- 50g beansprouts
- 25g watercress, large stalks removed
- 2 tsp dark soy sauce
- 2 tsp toasted sesame oil
- 1/4 tsp caster sugar
- A pinch of salt
Instructions
- Slice the squid into diamond or rectangular shapes
- For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside in the fridge
- until needed. Whisk together the soy sauce, sesame oil, sugar and salt.
- Heat a small heavy-based frying pan over a high heat. Add the black and Sichuan peppercorns and dry-roast for a fewseconds,
- shaking the pan now and then, until they darken slightly and become aromatic. Coarsely crush, then stir in the sea salt flakes.
- Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured.
- Tip on toa plate, then repeat with the remaining oil and the rest of the squid. Return the first batch of squid to the wok and add
- 1 teaspoon of the salt and pepper mixture (the rest can be used in other stir-fries). Toss together for about 10 seconds, then add the red chilli
- and spring onions and toss together very briefly.
- Serve immediately, with the dressed salad.