Dry-roasting the mix of peppercorns is absolutely worth the extra step, while seasoning the squid, rather than the flour, means you get even more flavour in every bite. 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