Deep-Fried Squid with Garlic & Peppercorns

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

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

Asia
China
Side dish
Pescatarian

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