David Thompson's deep-fried squid with garlic and peppercorns

Step 1

For garlic and peppercorns, crush coriander root, peppercorns and a good pinch of sea salt with a mortar and pestle. Add garlic and pound to a coarse paste.

Step 2

Heat 10cm oil in a wok to 190C, add garlic paste and deep-fry, stirring and turning constantly, until golden (3-4 minutes; be careful, hot oil will bubble up). Drain well through a metal strainer into a heatproof bowl, then strain oil in a sieve lined with a paper towel into a heatproof bowl to clean it of any remaining garlic. Place fried garlic on a tray lined with paper towels and set aside in a warm place. Reserve garlic oil for frying squid.

Step 3

Briefly marinate squid in fish sauce and sugar in a bowl (10 minutes). Heat garlic oil in a wok to 190C and deep-fry squid in small batches, reheating oil between batches, until cooked and golden (2-3 minutes per batch; be careful as hot oil may spit). Drain well on paper towels, then combine in a bowl with warm deep-fried garlic and peppercorns. Arrange on plates lined with banana leaves, scatter with coriander and extra pepper and serve with sriracha sauce.