Salt And Pepper Squid

1. 1

   Place the pepper, snow peas and onion in a bowl. Cover with cold water. Add a handful or two of ice cubes and place in the refrigerator for 20 mins or until the vegetables start to curl.

2. 2

   Meanwhile, place the peppercorns in a mortar and pestle. Pound until finely crushed. Add the salt and pound until well combined. Place the mixture in a bowl and stir in the flour.

3. 3

   Cut the squid bodies in half and open out flat, the inside facing up. Score the inside of the flesh in a crisscross pattern, then cut the bodies crosswise into 1 1/2-inch pieces.

4. 4

   Heat the peanut oil in a large heavy-bottomed saucepan on medium heat (the oil is ready when a cube of bread crisps quickly without absorbing any oil). Toss the squid in the flour mixture to coat. Deep-fry the squid in batches for 3 mins or until just cooked. Transfer to paper towels to drain.

5. 5

   Drain the vegetables. Add the lime juice, fish sauce and sesame oil and toss to combine. Serve the salad topped with squid.

* Per serving · 4 servings · Values may vary.

No additional tips available.