Crispy squid with chilli and peppercorn sauce

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Serves: 2 Time: 20 minutes

  • 4 medium squid, cleaned
  • 2 limes, juiced
  • 3 tbsp cornflour
  • 2tbsp whole peppercorns
  • 1 red chilli, deseeded and finely sliced
  • 1tsp ginger, grated
  • 2 cloves garlic, crushed
  • 3tbsp fish sauce
  • 3 tbsp rice vinegar
  • 2tsp soy sauce
  • 75g caster sugar
  • Salt and pepper to taste
  • At least 250ml veg oil for deep frying

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In a saucepan over a medium heat, mix the peppercorns, red chilli, garlic, fish sauce, rice vinegar, soy sauce, juice of 1 lime and the caster sugar.

Bring to a simmer and stir until the sugar has dissolved and the mixture has thickened, about 5 minutes. Set aside to cool.

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Open the body sac of the squid and cut each one into about 8 rectangles.

Score a diamond patter on the inside of each rectangle being careful not to cut all the way through.

Pour the juice of the remaining lime over the top and season with salt and pepper. Leave to rest for 2 minutes.

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Heat the veg oil in a large saucepan on a high heat until it reaches 180c.

Dry the squid rectangles thoroughly with kitchen paper then coat in the cornflour. Shake off any excess before deep frying for about 2 mins until golden and crispy. Do this in batches making sure you have enough oil at the right temp before each batch.

Once cooked place on some kitchen paper to soak any excess oil.

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Toss in the dressing and serve with lime wedges and some fresh coriander.

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