INGREDIENTS: 1 teaspoon Sichuan peppercorns (see note) 2 teaspoons salt 3/4 cup desiccated coconut 1/4 cup cornflour Peanut oil, for shallow-frying 600g cleaned calamari hoods, cut into 5mm wide rings (see note) Lime wedges, to serve ZESTY GREEN SALAD: 2 cups beansprouts 100g snow peas, shredded 1 long red chilli, seeded, thinly sliced 3 green onions, thinly sliced diagonally 1 cup mint leaves, torn 3/4 cup fresh coriander leaves 2 tablespoons lime juice INSTRUCTIONS: Place Sichuan peppercorns in a mortar and pestle. Pound until finely crushed. Add salt. Pound until well combined. Place mixture in a large bowl. Stir in coconut and cornflour. Pour peanut oil into a large, deep frying pan to reach a depth of 5cm. Heat over high heat. Toss calamari in coconut mixture to coat. Cook calamari, in 3 batches, for 2 to 3 minutes or until just cooked through. Transfer to a tray lined with paper towel. Make Zesty green salad: Combine all ingredients in a large bowl. Toss well. Serve salad topped with calamari and lime wedges. (Source: Australia's Super Food Ideas February 2013)
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