Salt-and-pepper squid

Method

Score the inside surface of 750g cleaned squid and cut into 3-4cm pieces. Halve the tentacles.

Combine 75g plain flour, 35g rice flour, 1 tbsp salt, 1 tbsp ground black pepper and 1 tbsp crushed Sichuan pepper in a large bowl. Beat 2 egg whites and lightly coat the squid in the egg whites and then dust with the flour mixture. Shake off excess flour.

Heat a little peanut oil in a large saucepan, wok or deep-fryer and, when hot, cook the squid briefly until tender and golden. Drain on absorbent paper.

Spread 2 bunches trimmed rocket leaves on a serving platter and top with squid.

To serve:

Serve with 200ml quality mayonnaise, lemon wedges and hot chips.