Recipes+
Ingredients
Method
1.Place capsicum, snow peas and onion in a bowl. Cover with cold water. Add 1 cup ice cubes. Place in fridge for 20 minutes or until vegetables start to curl.
2.Meanwhile, place peppercorns in a mortar and pestle. Pound until finely crushed. Add salt and pound until well combined. Place mixture in a bowl; stir in flour.
3.Cut squid hoods in half and open out flat, inside facing up. Score inside flesh in a crisscross pattern; cut hoods crosswise into 4cm pieces.
4.Heat peanut oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Toss squid in flour mixture to coat. Deep-fry squid in batches for 3 minutes or until just cooked. Transfer to paper towels.
5.Drain vegetables. Add juice, sauce and sesame oil; toss to combine. Serve salad topped with squid.
Find sichuan peppercorns in the Asian food aisle or Asian grocery stores. No mortar and pestle? Place peppercorns in a resealable food storage bag, then crush with a rolling pin.
Note
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