Sichuan Pepper Squid with Sticky Caramel Sauce

SERVES 4 PREPARATION 20 MINUTES COOKING 15 MINUTES

750g squid hoods, cleaned 2 tablespoons vegetable oil 1 red capsicum, seeded,

diced 6 spring onions, sliced 1½ tablespoons caster

sugar 1 tablespoon soy sauce 2 teaspoons fish sauce 250g snow peas,

trimmed, sliced 450g packet white

microwave rice, cooked sliced red chilli, coriander

leaves to serve SICHUAN PEPPER MIX 1 teaspoon black

peppercorns 1 teaspoon sichuan

peppercorns 2 teaspoons finely grated

lemon zest 2 teaspoons 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 a paper towel.

2. SICHUAN PEPPER MIX. Heat a small frying pan on high. Toast peppercorns and zest for 15-30 seconds or until fragrant. Transfer to a mortar and pestle. Grind to a powder, then stir in salt. Set aside. 3. In a wok or large frying pan, heat oil on high. Stir-fry squid in 2 batches for 1-2 minutes each or 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 for 1-2 minutes or until tender. Add sugar and stir-fry for 1 minute or until a caramel forms. Stir in sauces and 1 teaspoon of sichuan mix. 5. Return squid to wok with snow peas and stir-fry for 1 minute to heat through. 6. Sprinkle stir-fry with remaining onion. Serve with rice, chilli and coriander leaves.