Dry roast spices (salt, both types of peppercorns and chili) in a pan over a low heat until salt starting to turn golden and spices fragrant

Place into a mortar and pestle and cool.

Once cool grind with the mortar and pestle to a fine consistency.

Mix through the rice flour.

Heat oil in a wok or saucepan to 180 degrees Celsius (a sugar thermometer is the safest and best way to check your temperature).

Cut squid into thin strips (or score lightly with knife and cut into larger pieces) keep the legs whole.

Dust lightly in the flour mix and cook a small batch at a time to retain the heat in the wok to give your squid crunch.

Drain onto absorbent paper and place onto you plate.

Serve with some chopped coriander over the top, a bit more salt if you wish and also some lime wedges, great with an Asian beer.

This recipe works well using prawns or tofu – have a play!!