Crispy Squid with green peppercorn & chilli dressing
This recipe is an absolute hit with friends and family and will soon become a favourite of yours as well!

Here is what you will need:
Ingredients: serves 4
For the Squid
4 Medium sized squid, cleaned
juice of 1 lime
salt & freshly cracked black pepper
Vegetable oil/Groundnut oil for frying
3 tablespoons corn flour
For the dressing
2 tablespoons green peppercorns (jar)
1 red chilli, deseeded and fine chopped
1cm (1/4 inch) piece of ginger, finely grated
3 tablespoons of Thai fish sauce (Nam Pla)
3 tablespoons rice vinegar
75g (2 1/2oz) caster sugar
2 teaspoon soy sauce
juice of 1 lime
1/2 cup water
To serve
4 slices of lime
Baby coriander leaves
Method:
To make the dressing, put all the ingredients in a small pan and simmer, stirring until the sugar has dissolved and the mixture has thickened. Leave to cool slightly.
Using a sharp knife slice the squid tube into 1cm thick rings. Place in a bowl and squeeze over fresh lime juice, season well with salt & pepper and leave to cure for 2 minutes.
Heat plenty of oil in a large saucepan or deep fryer to 180c/350f.
Dry the squid throughly on kitchen paper, then toss with cornflour. Shake off the excess and deep-fry in batches for 2 minutes or until golden and crisp. Drain of kitchen paper, then plate up the rings and drizzle over the dressing with a slice of lime on the side and coriander to garnish. Serve immediately.
ENJOY!