Deep-Fried Squid with Garlic & Peppercorns

Name: Deep-Fried Squid with Garlic & Peppercorns
Cuisine: China
Ingredients: 60 g (2¼ oz/½ cup) plain (all-purpose) flour; vegetable oil, for deep-frying; 1 head garlic, cloves separated but unpeeled; 350 g (12 oz) squid, cleaned; chilli sauce or Nam Jim, to serve; coriander (cilantro) leaves, to serve; 1 tablespoon fish sauce; freshly ground white pepper, to serve; a pinch of sugar; 2 coriander (cilantro) roots, scraped and chopped; a pinch of sea salt; ½ teaspoon white peppercorns

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I know I keep saying this but I DO love this dish, and it IS one of my favourites, it really is! I like to serve it with Nam Jim — the lime, chilli and squid are a match made in heaven.

Ingredients

350 g (12 oz) squid, cleaned
1 tablespoon fish sauce

Method

To prepare the squid, cut off the tentacles, and cut down the centre of the squid so it will open out flat. Score the inside with a crisscross pattern, then slice lengthways into 2 cm (¾ inch