SICHUAN PEPPER SQUID WITH STICKY CARAMEL SAUCE

SERVES 4 PREP 20 MINS COOK 15 MINS

◆ 750g squid hoods, cleaned

◆ 2 tbsp vegetable oil

◆ 1 red capsicum, seeded, diced

◆ 6 green onions, sliced

◆ 1½ tbsp caster sugar

◆ 1 tbsp soy sauce

◆ 2 tsp fish sauce

◆ 250g snow peas, trimmed, sliced

◆ 450g packet white microwave rice, cooked following instructions

◆ sliced red chilli, coriander leaves, to serve

SICHUAN PEPPER MIX

◆ 1 tsp black peppercorns

◆ 1 tsp Sichuan peppercorns

◆ 2 tsp finely grated lemon zest

◆ 2 tsp sea salt flakes

1 Cut squid tubes down the length of one side and open out flat. Using a sharp knife, score shallow diagonal slashes on inside surface of tubes and cut into 5cm pieces. Pat dry with paper towel.

2 SICHUAN PEPPER MIX

Heat a small frying pan on high. Toast peppercorns and lemon zest 15-30 secs until fragrant. Transfer to a mortar and pestle or spice grinder. Grind to a powder. Stir in salt. Set aside.

3 In a wok or large frying pan, heat oil on high. Stir-fry squid in 2 batches, 1-2 mins each, until curled, evenly cooked and very lightly golden. Remove squid from wok and drain off half the oil.

4 Return wok to high heat. Stir-fry capsicum and ²⁄ onion 1-2 mins until tender. Add sugar and stir-fry 1 min until a caramel forms. Stir in soy sauce, fish sauce and 1 tsp of the Sichuan mix.

5 Return squid to wok with snow peas and stir-fry 1 min to heat through.

6 Sprinkle stir-fry with remaining onions. Serve with rice, chilli and coriander leaves. Sprinkle with extra Sichuan pepper mix, if liked.