Ingredients
750g squid
1/2 tsp black peppercorns
1/2 tsp Sichuan peppercorns
1 tsp sea salt flakes
2 tbsp sunflower oil
1 medium-hot red chilli, thinly sliced on the diagonal (seeds removed, if you prefer)
3 spring onions, sliced on the diagonal
For the salad:
1/4 cucumber, peeled, halved and seeded
50g beansprouts
25g watercress, large stalks removed
2 tsp dark soy sauce
2 tsp toasted sesame oil
1/4 tsp caster sugar
A pinch of salt
Method
Slice the squid into diamond or rectangular shapes
For the salad, cut the cucumber lengthways into short strips. Toss with the beansprouts and watercress and set aside in the fridge until
needed. Whisk together the soy sauce, sesame oil, sugar and salt.
Heat a small heavy-based frying pan over a high heat. Add the black and Sichuan peppercorns and dry-roast for a few
seconds, shaking the pan now and then, until they darken slightly and become aromatic.
Coarsely crush, then stir in the sea salt flakes.
Heat a wok over a high heat until smoking. Add half the oil and half the squid and stir-fry it for 2 minutes, until lightly coloured. Tip on to
a plate, then repeat with the remaining oil and the rest of the squid. Return the first batch of squid to the wok and add 1 teaspoon of the
salt and pepper mixture (the rest can be used in other stir-fries).
Toss together for about 10 seconds, then add the red chilli and spring onions and toss together very briefly. Serve immediately, with the dressed salad alongside.