Chilli, Salt and Pepper Squid

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot.

• Ready In: 12 mins
• Serves: 4-6

Ingredients

• 1  lb squid, cleaned
• 2  tablespoons cornstarch
• 2  tablespoons plain flour
• 2  teaspoons hot chili powder
• 2  tablespoons sea salt
• 1  tablespoon szechuan peppercorns, dry-roasted and crushed
• 2  cups  vegetable oil
• 4  leaves iceberg lettuce, chilled
• 2  lemons, cut into wedges

Directions

1. Rinse and dry the squid thoroughly.
2. Slice each squid tube horizontally into 1/2in rings. Set aside.
3. In a large bowl, combine both types of flour with the chili powder, sea salt and Szechuan pepper. Add the squid and toss to coat, shaking off any excess flour.
4. Fill a wok with oil to about a third full (about 2 cups) and heat until the surface seems to shimmer slightly.
5. Add half the squid and deep-fry it for between 45 seconds and 1 minute, or until it's just tender and beginning to colour. Remove with a slotted spoon and drain well on kitchen paper. Repeat the process with the remaining squid.
6. Arrange the lettuce leaves on a platter and top with the squid. Serve with the lemon wedges.