This dish is my Happy Meal. Trial and error does pay off. I had 3 attempts at making this dipping sauce and Voila! It has a hint of sweet, sour and salty and compliments the squid perfectly. I must say I’m not a fan of anchovies but it works well in this sauce. Yay me!
√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free
400g squid rings
1 tsp Sichuan peppercorns
1 tsp sea salt
¼ tsp Chinese five spice
4 tbsp WF/GF cornflour
1 cups vegetable or canola oil
Lime wedges to serve
1cm piece ginger, peeled and roughly chopped
1 tbsp honey
1 tbsp lime juice
1 red chilli, de-seeded & chopped
1 handful coriander leaves
Blend all ingredients for the dipping sauce in a blender until smooth and put aside.
Rinse squid rings under cold water, drain and pat dry with paper towels. Dry fry peppercorns over a low heat for 2½ -3 mins and stir constantly until browned. Place peppercorns and salt into a blender and grind to a fine powder. Transfer to a bowl, add the Chinese 5 spice, corn flour and mix together. Add the squid rings and coat well with the flour mix.
Heat the oil in a pan or wok on a high heat (see Tip below). Working in batches cook squid for 2½ – 3 mins until golden. If they’re over cooked they’ll become tough and rubbery. Remove from the heat with a slotted spoon and drain on kitchen paper. Serve immediately with the sauce.
Tip: To check if the oil is hot enough dip the handle of a wooden spoon (or a wooden skewer) into the oil. If you see little bubbles forming it’s hot enough.