4 medium squid tubes
sea salt flakes
½ tsp ground Sichuan pepper
½ cup plain flour
2 litres vegetable oil, to deep fry
1 lemon cut into wedges
¼ cup chilli sauce
Cut open 4 medium squid tubes and score at 2cm intervals. Cut into strips. Season to taste with sea salt flakes and Sichuan pepper. Dust with plain flour and shallow-fry small batches in heated oil.
- Serve with baby Asian salad leaves, lemon wedges and chilli sauce, if desired.