Salt & Pepper Calamari

Method

1. 1

   Pat calamari bone-dry. Combine cornflour, salt, white pepper, and Sichuan pepper.

2. 2

   Toss calamari in the seasoned cornflour. Shake off excess.

3. 3

   Heat oil to 190°C.

4. 4

   Fry calamari in batches 60–90 seconds until pale gold and just crisp. Drain.

5. 5

   Pile onto a platter. Scatter immediately with chilli and spring onion.

6. 6

   Serve with lemon wedges and a dipping sauce of your choice.