BLACK PEPPER VIETNAM RECIPES

Steps:

• Dry roast the peppercorns in a frying pan over medium-high heat for 3-4 minutes or until fragrant. Use a mortar and pestle to grind the peppercorns and the salt to a fine powder. Transfer to a small bowl. Pour enough oil to deep fry into a wok or saucepan over high heat. Combine the plain flour and rice flour in a large bowl. Pat the squid pieces with paper towel to remove excess moisture. Generously season the squid pieces with the salt mixture. Coat pieces of squid in the flour. When the oil is hot, fry the squid in batches for 2-3 minutes or until light golden in colour. Drain on paper towel. Heat 1 tsp of vegetable oil in a clean wok or frying pan. Add the garlic, spring onion and chillies and stir-fry for 30 seconds. Add the squid pieces and a little more of the salt mixture and stir-fry until well combined. Transfer to a serving plate. Serve with lime wedges.

Steps:

• Combine the chicken with the marinade ingredients. Set aside for later. Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder. Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use to season anything from pan-fried chicken to grilled prawns. Add about a centimetre of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the corn flour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour. Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.