Vietnamese Seafood recipe.
85g Corn Flour 85g Plain Flour 2 tsp Black Pepper 2 tsp Szechuan Peppercorns For frying Sunflower Oil 400g Squid Sliced Spring Onions Sliced Green Chilli 1 chopped Red Chilli 1/2 Cucumber 1 chopped Red Onions 100 ml Rice Vinegar 1 tablespoon Caster Sugar 2 tsp Fish Sauce
step 1 To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. 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. step 2 Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t 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. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.