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    Stir-fried Salt and Pepper Squid

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    Stir-fried Salt and Pepper Squid

    Serves: 4


    • For the salad
    • Quarter of a cucumber
    • 50g fresh beansprouts
    • 25g watercress sprigs
    • 2 teaspoons dark soy sauce
    • 2 teaspoons toasted sesame oil
    • ¼ teaspoon caster sugar
    • A pinch of salt
    • For the squid
    • 750g squid, cleaned
    • ½ teaspoon black peppercorns
    • ½ teaspoon szechuan peppercorns
    • 1 teaspoon sea salt flakes
    • 1-2 tablespoons sunflower oil
    • 1 medium-hot red chilli, sliced (deseeded if you prefer)
    • 3 spring onions, trimmed and sliced


    1. Peel and deseed the cucumber and cut into long strips. Toss with the beansprouts and watercress and set aside. Whisk together the soy sauce, sesame oil, sugar and salt.
    2. Cut along one side of each squid pouch and open out flat. Score the inner side into diamonds with the tip of a sharp knife and then cut into 5cm squares. Separate the tentacles if large.
    3. Heat a heavy-based frying pan over a high heat. Add all the peppercorns and toast for a few seconds, shaking the pan, until they darken and start to smell aromatic. Tip into a mortar and coarsely crush. Stir in the sea salt.
    4. Heat a wok until smoking. Add half the oil and half the squid (tentacles and all) and stir-fry it for 2½ minutes until lightly coloured. Tip onto a plate and repeat with the rest of the squid.
    5. Return the squid to the wok and add 1 teaspoon of the salt and pepper mix (keep the rest for a later date). Toss for about 10 seconds and then add the chilli and spring onions and toss briefly. Distribute the squid between 4 plates. Dress the cucumber salad with the soy dressing and pile next to the squid. Serve immediately

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