Serves: 2-4
Prep time: 30 minutes
| Birch & Waite Rich Tartare Seafood Sauce | 1 bottle |
| Squid tubes, cleaned | 350g |
| Sichuan pepper | 1 tbsp |
| Black peppercons | 1/2 tsp |
| Flaky salt | 1/2 tsp |
| Plain flour | 2 tbsp |
| Rice flour | 2 tbsp |
| Garlic cloves, minced | 3 |
| Spring onions, thinly sliced | 2 |
| Red cayenne chilli, deseeded and sliced | 1 |
Method
- Pat dry squid with paper towels. Slice squid tubes into triangle pieces.
- Crush Sichuan pepper, black peppercorns and salt in a mortar until fine. Sprinkle ½ tablespoon over the squid and mix well.
- Mix plain flour and rice flour in a wide shallow bowl. Add squid to the flour mixture and coat thoroughly.
- Half fill a 1-litre saucepan with oil on medium. Deep fry squid in batches until golden. Remove onto a paper-towel lines plate to drain of excess oil.
- Heat ½ tbsp oil in a large wok on high heat. Add garlic, chilli and spring onion. Stir fry for a few seconds and add the crispy squid. Add a teaspoon of the salt mixture, toss and stir-fry for a minute until heated through.
- Remove onto a plate and serve with Birch & Waite Rich Tartare Seafood Sauce for dipping.
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