Crispy Squid with Green Peppercorn & Chili Dressing

To make the dressing, put Green Peppercorns (2 Tbsp) , Red Chili Pepper (1) , Fresh Ginger (1/3 in) , Fish Sauce (3 Tbsp) , Rice Vinegar (3 Tbsp) , Caster Sugar (1/3 cup) , Soy Sauce (2 tsp) , Lime (1) , and Water (1/2 cup) in a small pan. Let it simmer, stirring until the sugar has dissolved and the mixture has thickened. Leave to cool slightly.

Using a sharp knife, slice the Squid (4) tube into 1cm thick rings. Place in a bowl and squeeze juice from the Lime (1) over the top, season well with Salt (to taste) and Ground Black Pepper (to taste) , and leave to cure for 2 minutes.

Heat plenty of Vegetable Oil (as needed) in a large saucepan or deep fryer to 350 degrees F (180 degrees C).

Dry the squid thoroughly with paper towels, then toss with Corn Flour (3 Tbsp) . Shake off the excess and deep-fry in batches for 2 minutes, or until golden and crisp. Once done, drain on a paper towel-lined plate.

Plate up the rings and drizzle the dressing over the top, place a slice of Limes (4 slices) on the side, and Fresh Cilantro (to taste) for garnish. Serve immediately while still warm.