285g squid (cut into bite size pieces)
1 tsp coarse sea salt
1 tsp black peppercorns
1 red chilli (finely sliced)
2 spring onions (finely sliced)
vegetable oil for deep frying
Prepare the squid and pat dry with kitchen paper.
Heat the peppercorns in a dry wok for 1 minute.Remove and crush in a pestle and mortar together with the sea salt.
Place the squid in a bowl and add the salt and pepper mixture. Then add the cornflour and mix it with the squid to coat it well.
Heat some oil in a wok and when hot, drop the coated squid gently into it and cook it for about a minute. Remove the squid with a slotted spoon and drain on kitchen paper.
Remove most of the oil from the wok and quickly fry the finely sliced red chilli and spring onion for 1 minute. Do not allow it to burn.
Transfer the squid to a serving plate and garnish with the fried chilli and spring onions. Serve with a wedge of lime.