• Ingredients:

450g(1 Ib) whole squid or 250 9 (9 oz) squid tubes;

vegetable oil, for deep-frying;

10 9 (1/4 oz) dried rice vermicelli;

2 large red Asian shallots, sliced;

potato flour or cornflour (cornstarch), for coating;

2 small red chillies, sliced; spice mix;

1 teaspoon whole black peppercorns;

1 teaspoon Sichuan peppercorns;

2 teaspoons sea salt flakes;

large pinch of five-spice powder;

deep-frying; Serves 4 as a starter

• Instruction:

To make the spice mix, grind the black and Sichuan peppercorns in a mortar and pestle or small food processor until the peppercorns are crushed. Add the sea salt and five-spice powder and mix well; Fill a wok about one-third full of vegetable oil and heat to 180C (350F), or until a cube of bread dropped in the oil browns in 15 seconds. Break the dried vermicelli noodles up roughly and drop them into the hot oil they will sizzle and float to the surface almost immediately. Remove from the oil, and drain on crumpled paper towels. Add the shallots to the wok and cook until golden. Drain well; they will crisp on sitting; Coat the squid in potato flour and drop into the hot oil. Cook for 30-60 seconds, or until lightly golden and crisp. Drain on crumpled paper towels. Coat the squid with 1-2 teaspoons of the spice mix, or to taste; To serve, arrange the squid on a bed of crispy noodles, and top with the fried shallots and chilli slices. The extra spice mix can be served alongside for those who want more, or can be stored in a jar for use next time.