Serves 4

750g Loligo Squid, cleaned (see notes below)

1 tablespoon Szechuan peppercorns

2 teaspoons sea salt

1/2 teaspoon chilli flakes, medium heat

1/4 teaspoon black peppercorns

Salad ingredients

2 cups finely shredded carrot

1/4 cup finely shredded daikon (white radish) or small red radish

1 tablespoon rice vinegar

1 teaspoon caster sugar

generous pinch of sea salt

Soak shredded daikon and carrot in separate bowls of chilled water for at least 15 minutes

Make salad dressing by combining vinegar, sugar and salt, stirring until sugar dissolves.

Heat Szechuan peppercorns, salt, chilli and black peppercorns in a dry frying pan over a moderate heat until salt is lightly browned, stirring constantly to prevent burning.  Pound to a fine powder in a mortar and pestle.

Drain carrot and daikon well.  Toss together with salad dressing.

Pat the Squid dry with paper towel.  Heat a large frying pan, grill plate or barbecue.  Lightly oil barbecue and cook Squid over a high heat for 1-2 minutes, turning once.

Sprinkle with salt and pepper mix.  Serve with salad.

To prepare squid, grasp the arms and pull firmly to separate head from tube trying to not break the ink sac as the ink stains.  Cut below the eyes and discard head and guts, push beak (mouth) out from between the arms.  Remove quill, peel skin off by grasping side fins and peeling aroudn the tube.  Wash and use tentacles.

Cut tubes open, lay out flat and wipe the inside clean with paper towel.  Slice into strips or score with diagonal cuts to make a diamond patter, then cut into larger chunks.  Trim any hard suckers from the tentacles or drop legs into boiling water for 60 seconds.  Drain and strip suckers off with the back of a knife or with paper towel.  Cut think legs in half lengthways.

Notes – Lare Squid can benefit from being tenderised by gently hitting with a meat mallet before cooking.  Salt and pepper mixes are available from selected delicatessens and food stores.

For more squid recipes visit www.sydneyfishmarket.com.au