Salt and pepper calamari salad

INGREDIENTS

600g calamari tubes

1 lemon, juiced

1 1/2 tablespoons sea salt

1/2 teaspoon dried chilli

75g corn

vegetable oil, for deep-frying

SALAD

250g snow peas, trimmed

2 large handfuls mixed watercress mizuna and tatsoi

1 lebanese cucumber, halved lengthways and thinly sliced

2 spring onions, cut into 5 cm lengths and thinly sliced into strips

1 large handful coriander

2 tablespoons rice wine vinegar

1 garlic clove, crushed

1/2 teaspoon sugar

3 tablespoons olive oil

2 teaspoons sesame oil

METHOD

To prepare the calamari, cut lengthways down one side of the tubes and open out flat. Rinse under cold water. Score the inside of the tubes, making a pattern of shallow diagonal cuts across the length of the tube. Cut the tubes in half crossways and then into 3 cm wide strips. Place in a medium-sized bowl, add the lemon juice and toss to coat. Cover and refrigerate for 30 minutes.

Grind the sea salt, Sichuan peppercorns and chilli flakes together using a mortar and pestle. Transfer to a small bowl and set aside.

To prepare the salad, bring a medium saucepan of water to the boil over high heat. Blanch the snow peas, drain and refresh in iced water. Drain.

Combine the snow peas, mixed leaves, cucumber, spring onion and coriander in a large bowl.

Combine the vinegar, garlic and sugar together in a small bowl. Gradually whisk in the olive and sesame oils. Set aside.

Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C.

Drain the calamari and pat dry with paper towel. Toss the calamari in corn flour and fry in batches, for 1 minute or until crisp and golden. Drain on paper towel. Season with the prepared salt and pepper mixture.

Add the dressing to the salad and toss to coat. Serve the salad topped with salt and pepper calamari.

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