Salt and pepper squid (Jiaoyan youyu)

1. Clean the squid, cut the tubes open, score the inside closely in a crisscross pattern, then cut into 4-5 cm pieces; pat thoroughly dry with kitchen paper.

2. For the salt-and-pepper mix, toast the Sichuan pepper in a dry pan until fragrant and grind it finely with the salt in a mortar; slice the fresh chillies and spring onions into rings and finely chop the garlic.

3. Mix the cornflour with the salt and white pepper, toss the squid pieces in it one by one until well coated and shake off the excess.

4. Heat the sunflower oil to 180 °C and fry the squid in small batches for 1-2 minutes until pale golden and crisp; drain on kitchen paper.

5. In a wok, fry the garlic, chilli and spring onion in the 1 tablespoon of oil for half a minute, then tip in the squid, sprinkle over the salt and Sichuan pepper mix and toss quickly.

6. Serve immediately, piping hot, while the coating is crisp.

Tip: Squid fried for more than 2 minutes turns rubbery, so better to leave the coating pale. If the squid is frozen, thaw it fully and dry every piece, or the oil will spit and the coating will come away.