Salt N Pepper Squid

• 1 tablespoon Sichuan peppercorns
• ½ teaspoon chilli flakes
• 1½ teaspoons chinese five-spice powder
• 2 teaspoons sea salt flakes
• ½ cup (100g) rice flour
• 12 small squid hoods, cleaned, quatered and scored
• 2 eggwhites, lightly beaten
• vegetable oil, for deep-frying
• lemon wedges, to serve

Heat a frying pan over medium heat. Add the peppercorns, chilli flakes, five-spice powder and salt and cook, stirring, for 1 minute or until fragrant. Place the spice mixture in a small food processor and process to a rough powder. Mix half the spice mixture with the rice flour. Dip the squid in the eggwhite and toss in the spice mixture to coat. Heat the oil in a large frying pan or wok over high heat. Cook the squid, in batches, for 1 minute or until crisp. Drain on absorbent paper and toss with the remaining spice mixture. Serve with the lemon. Serves 6­–8.