Spiced Coconut Calamari with Zesty Green Salad Recipe

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

Method:
Step 1: 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.
Step 2: 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.
Step 3: Make Zesty green salad: Combine all ingredients in a large bowl. Toss well. Serve salad topped with calamari and lime wedges.