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 (1/2 Tbsp), 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.