Salt and pepper squid is an Aussie-Chinese restaurant icon — light, crunchy pieces of squid tossed through a hot wok with chilli, garlic and spring onion. Done well, it's tender inside, shatteringly crisp outside and dangerously easy to demolish.
The trick is a quick fry in hot oil (squid turns rubbery only when it's overcooked) and a seasoned flour that leans on white pepper and Sichuan pepper for that unmistakable tingle.
It makes a brilliant starter for a Chinese feast at home, or pile it over rice with a squeeze of lemon and call it dinner.
