Ingredients for 2
- 200 g squid (cleaned)
- 1/2 tsp black peppercorns
- 1/2 tsp sichuan peppercorn
- 6 tsp potato flour
- 1 egg (beaten)
- 2 large green chillis (cut into pieces)
- 2 spring onions (sliced)
- 2 garlic gloves (minced)
- vegetable oil for frying
- salad (any kind expect arugula)
- strawberries (cut into pieces)
- grapes (halved)
- 1 hand full of kumquat (cut into pieces)
Dressing
- 1 cm ginger (minced)
- 1 garlic glove (minced)
- 1 tbsp fish sauce
- 4 tbsp vinegar
- 3 tbsp water
- 1 tbsp sesame oil
Method
- Separate the bodies of the squid from the tentacles, and cut them into rings.
- Heat a frying pan and toast black and sichuan peppercorns for 2 minutes. Fill them into a pestle, add some salt and grind them until a powder forms.
- Use 2/3 of the powder and mix with potato flour in a bowl.
- Crack the egg into another bowl and beat it until egg white and york form a smooth mixture.
- Fill a wok or a frying pan 2/3 with oil and heat until a small bread browns within 15 seconds.
- Meanwhile dip the squid into the egg, then toss them into the seasoned flour and fry in oil until gold brown.
- Place the crispy squid onto a paper to get rid of access oil.
- In another frying pan, heat some oil. Add green chillis, garlic and spring onions, fry for 2 minutes and add the crispy squid. Remove from the pan after 2-4 minutes.
- Assemble salad with grapes, kumquat, strawberries and make the dressing by mixing all ingredients together.
