Name: Salt & Sansho Pepper Squid
Yield: Serves 2
Cuisine: Peruvian
Ingredients: 40 g (1½ oz/¼ cup) potato flour; 200 g (7 oz) fresh squid tubes, cleaned; 30 g (1¼ oz/¼ cup) cornflour (cornstarch); ½ tsp toasted black sesame seeds, to garnish; sunflower oil, for shallow-frying and deep-frying; 2 lime wedges, to serve; 75 ml (2¾ fl oz/5 tbsp) water; ½ tsp freshly ground black pepper; ½ tbsp Maldon sea salt flakes; 1 long red chilli, thinly sliced; 2 spring onions (scallions), thinly sliced; ½ tsp sansho pepper; a pinch of baking powder; 30 g (1¼ oz/¼ cup) plain (all-purpose) flour

Preparation info

Serves
2

Difficulty
Easy

Appears in

Nikkei Cuisine

By Luiz Hara

Published 2015

About

Known in the UK as salt and pepper squid, in Peru as chicharrón de calamar and as lula frita in Brazil, my version of this popular dish uses sansho pepper – one of my favourite Japanese ingredients. If you’ve not heard of sansho pepper before, it is the pulverised peppercorns of the Japanese prickly ash tree. This Nikkei take on this universally popular squid dish should be crispy, with a feather-like texture and when paired with this intensely aromatic Japanese condiment I th