Hugh delivers a sweet taste of the Orient with his scrumptious squid starter
1. Toast all the peppercorns in a small, non-stick frying pan for a couple of minutes until they become fragrant (this is not essential but it does enhance the taste). Remove from the heat and grind with the dried chilli flakes, if using, and the salt, using a pestle and mortar or a spice grinder, until well combined. Mix with the cornflour until evenly combined. This seasoning for the squid can be made in advance and kept in a jar.
2. To make the dipping sauce, simply combine all the ingredients in a small saucepan and stir over a low heat until the jelly has dissolved and you have silky syrup. Bring to a simmer and allow to bubble gently for a few minutes. This will mellow the harshness of the garlic. Allow to cool and serve at room temperature. If the sauce re-sets to a jelly when cool, whisk in a splash of warm water.
3. To cook the squid, heat the oil to 180°C in a deep fat fryer or a heavy high-sided saucepan. If you don’t have a cooking thermometer, test that it’s hot enough by dropping a small piece of bread into the oil – it should bubble and fizz, turning golden brown in about a minute.
4. The squid rings should be slightly damp and sticky, but not dripping wet, for the seasoning mixture to coat them well. If they are too dry, you can massage them with a little beaten egg white. The easiest way to coat them is to place a few rings of squid in a sieve with a few tablespoons of the mixture, then shake the sieve until the squid is evenly coated and any excess seasoning has dropped through.
5. Fry the seasoned squid in the hot oil, a few pieces at a time, for about a minute, until just golden. Transfer to a tray lined with kitchen paper and continue to cook the rest. Serve straight away, with the sweet chilli dipping sauce.
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