• 1 quart vegetable oil
  • 1/2 cup corn kernels
  • 1 teaspoon black peppercorn
  • 1 teaspoon Szechuan peppercorn
  • 1/2 tablespoon sea, salt
  • 2 pounds cleaned squid, sliced
  • 1 tablespoon vegetable oil
  • 1 red chili pepper, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 green onions, thinly sliced


  1. Preheat oil to 375°F in a large skillet or fryer.
  2. Place corn kernels, black peppercorns, Szechuan peppercorn and sea salt into blender jug. Dial to MILL and process for 1 min. Set aside in a medium mixing bowl.
  3. Toss squid into mixture until coated evenly.
  4. Fry squid in oil in small batches for about 30 seconds each batch until lightly golden.
  5. Heat remaining tablespoon of vegetable oil in a wok and add chili, garlic, and green onions stir constantly for about 30 seconds or until ingredients are golden.
  6. Toss with fried squid then serve with Lime Aioli.