Salt and Pepper Three Ways/Salt and Pepper Three Ways

Supplies

  • 350g small cleaned squid, bodies and tentacles
  • separated
  • 6 baby aubergine, split lengthways
  • 1 pack firm tofu
  • 4 tbsp black peppercorns
  • 4 tbsp sichuan peppercorns
  • 4 tbsp sea salt flakes
  • 300g potato flour
  • 2 eggs, whisked
  • 10 spring onions
  • 3 large red chillies, sliced
  • 2 x garlic, minced
  • 3 tbsp oyster sauce
  • 1/2 tsp soy sauce

Steps

  1. Dry roast the peppercorns, then crush in a pestle and mortar along with the salt - put 1 tbsp aside.
  2. Mix the rest with the potato flour, then set that aside.Squid/aubergine/tofu
  3. Dip in seasoned flour, egg, then flour again.
  4. Fry at 180C until lightly browning, and remove, be careful not to over-cook.
  5. Drain on kitchen paper.
  6. Fry the spring onions in 1 tbsp oil for 1-2 minutes, until starting to brown.
  7. Add the garlic and chilli, and cook for 1 minute more.
  8. Add the oyster and soy sauces, stir to combine and cook for 1-2 minutes until turning sticky.
  9. Serve on top of the salt and pepper dishes, with a squeeze of fresh lime.